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Yakitori

Barbecue.Master's picture
Ingredients
  Chicken balls 1 Cup (16 tbs)
  Yakitori glaze 1 Cup (16 tbs)
  Frying chickens 8 Pound, cut up (With Giblets)
  Green onions 7 , cut in 1 inch length (White Part Only)
  Bell pepper 1⁄2 , seeded and cut into 1/4 by 1-inch strips (Red / Green)
  Shiitake mushrooms/Regular 12 Large
  Canned gingkgo nuts/Drained 6 Ounce, drained (1 Can)
  Soy sauce To Taste
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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Grilling
Servings: 
16

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