MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Chicken & Mushroom Yakitori
Categories: Oriental, Poultry, Mushroom, Herbs, Wine
Yield: 4 Servings

6 tb Soy sauce
6 tb Mirin (rice wine)
6 tb Honey
1 1/2 tb Unseasoned rice vinegar
1 1/2 tb Fine minced fresh ginger
1 1/2 lb Boned, skinned chicken
- thighs
4 Scallions (white & green
- parts); trimmed
16 sm White mushrooms; wiped
- clean
8 Bamboo skewers (8" to 12";
- soaked in water for at
- least 20 minutes
Oil for the grill

Heat a gas grill to medium or prepare a medium-hot
charcoal fire.

Combine the soy sauce, mirin, honey, rice vinegar, ginger,
and garlic in a small saucepan and bring to a boil over
medium-high heat. Reduce the heat to medium and gently
boil until the mixture is slightly syrupy and reduced to
about 23 cup, 10 to 15 minutes. Remove from the heat and
divide the glaze into two containers.

While the glaze cooks, trim the chicken of excess fat. Cut
the chicken thighs crosswise (across the grain) in 1/2"
wide pieces (about 24 total). Cut the scallions into 2"
pieces (you'll need 16 pieces). Fold each piece of chicken
in half and thread three pieces of chicken onto the
skewers, alternating with two scallions and two mushrooms
(one of each between the chicken strips).

Brush oil on the grill grates and set the skewers on the
hottest part of the grill. Grill until dark grill marks
form on the first side, about 6 minutes. Flip the skewers
and brush generously with half of the glaze. Continue to
cook until the second side is well marked and the chicken
is cooked through, another 5 to 6 minutes. Flip the
skewers and brush the remaining glaze on the second side.
Serve immediately.

SERVING SUGGESTIONS: Serve with vegetable fried rice or
steamed white rice.

Fine Cooking | July 2015

MM Format by Dave Drum - 15 July 2015

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... I'm not a cynic, just a very frustrated optimist.
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