Yakitori Recipe

Summary

Servings16Cuisine
CourseMethod

Ingredients

 Chicken balls1 Cup (16 tbs)
 Yakitori glaze1 Cup (16 tbs)
 Frying chickens8 Pound, cut up (With Giblets)
 Green onions7 , cut in 1 inch length (White Part Only)
 Bell pepper1⁄2 , seeded and cut into 1/4 by 1-inch strips (Red / Green)
 Shiitake mushrooms/Regular12 Large
 Canned gingkgo nuts/Drained6 Ounce, drained (1 Can)
 Soy sauce To Taste

Nutrition Facts

Serving size

Calories 496 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 7.6 g38%

Trans Fat 0 g

Cholesterol 158.6 mg

Sodium 1005 mg41.9%

Total Carbohydrates 11 g3.8%

Dietary Fiber 0.68 g2.7%

Sugars 1 g

Protein 50 g100%

Vitamin A 11.6% Vitamin C 15.8%

Calcium 3.5% Iron 14%

*Based on a 2000 Calorie diet

Directions

Soak about 10 dozen 8 or 9-inch bamboo skewers in hot water to cover for 30 minutes.
Prepare Chicken Balls and Yakitori Glaze; set aside.
Rinse chicken and all giblets and pat dry.
Pull off chicken skin and cut it into 1 by 3-inch strips.
Thread each piece of skin lengthwise onto a skewer.
Bone breasts, thighs, and drumsticks.
Cut meat into 3/4 to 1-inch cubes (cut thin pieces slightly larger and fold to this size).
Thread breast meat on skewers alternately with onion, using 3 pieces of meat and 3 onion pieces per skewer.
Thread dark (thigh or drumstick) meat on skewers alternately with bell pepper, using 3 pieces of meat and 3 pepper strips per skewer.
Cut wings apart at joints.
Skewer each section separately, running skewer alongside bone.
Cut livers and gizzards apart where a natural separation occurs.
Thread livers, gizzards, and hearts on skewers, using 2 or 3 pieces per skewer.
Thread mushrooms and ginkgo nuts on separate skewers, using 1 mushroom and 4 or 5 nuts per skewer.
Arrange all skewers on a large tray.
To cook, pour Yakitori Glaze into a narrow glass or jar.
Dip skewered foods into glaze; lift out and drain briefly, then place on a lightly greased hibachi (or other small barbecue) grill 2 to 4 inches above a solid bed of hot coals.
Cook foods, turning frequently, until skin is crisp and brown; breast meat, dark meat, and chicken balls are no longer pink in center (cut to test); giblets are firm but still moist in center (cut to test); and mushrooms and ginkgos are hot and well glazed.
Cooking times range from 5 to 12 minutes.
After grilling, remove from skewers and season foods to taste with soy, salt, and black pepper.
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