Рецепт Japanese Chicken, Water Chestnut, And Scallion Yakitori
by Global Cookbook

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	Порций: 6

Ингредиенты

1/2 c. soy sauce
1/2 c. dry Sherry
2 Tbsp. sugar
1 Tbsp. chopped peeled fresh ginger
1 x garlic clove chopped Kosher salt to taste Freshly-grnd black pepper to taste

8 x skinless boneless chicken thighs cut into thirty-six pcs, abt 1 1/2 " ea
2 bn scallions - (abt 10) white and pale green parts cut into 24 (1 1/2") lengths
24 x canned whole water chestnuts rinsed, liquid removed Lemon wedges as needed Mustard, preferably Chinese-style as needed
12 x wooden skewers for skewering the chicken and vegetables

To make the Marinade: In a saucepan whisk together the soy sauce, Sherry, sugar, ginger, and garlic and season with salt and pepper. Bring the mix to a boil, lower the heat, and simmer for 5 min. Let the marinade cold. (The marinade can be made in advance, and refrigerated for up to 2 weeks.)
To make the Skewers: On each skewer alternate 3 pcs of chicken with 2 scallion lengths and 2 water chestnuts. (Skewer the water chestnuts carefully so they do not split; and begin and end with the chicken.) Arrange the skewers in a large shallow baking dish and pour the marinade over the chicken and vegetables. Marinate at room temperature, turning once, for 30 min. (The skewers can be marinated up to overnight.)
Arrange an oven rack about 4 inches from the broiler and preheat.
Arrange the skewers on a foil-lined baking sheet, reserving the marinade. Broil the skewers, basting occasionally for the first 6 min. Continue broil, turning occasionally, till the chicken is just cooked through, about 10 min. Throw away any remaining marinade. Transfer the skewers to a platter and serve with the lemon wedges and mustard.
This recipe yields 6 servings.