Yakitori Recipe
Ingredients
| Chicken Balls | ||
| Yakitori Glaze | ||
| 2 frying chickens with giblets (3 to 4 lbs. each), cut up | ||
| 5 to 7 green onions (white part only), cut in 1-inch lengths | ||
| 1/2 red or green bell pepper, seeded and cut into 1/4 by 1-inch strips | ||
| 6 to 12 large shiitake or regular mushrooms | ||
| Nuts | 1 Can (10oz), drained | |
| Soy sauce, salt, and black pepper | ||
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.
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.
Chef
