Chicken Yakitori with Leeks (Traditional Japanese Skewers)
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A detailed recipe for grilled poultry with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of diced boneless chicken breasts
- 2 leeks, cut diagonally into 2.5cm pieces (white parts only; soak in salted water to remove sand)
- 1/4 tbsp. rice wine vinegar
- 2 tbsp. l. brown sugar
- 1/4 cup soy sauce
- 1 tbsp. chopped fresh ginger root (scrape the skin with the tip of a spoon)
- 2 tbsp (1 - 2 stalks) chopped green onions (white and light green parts only)
- 1/4 cup cornstarch diluted in 1/4 cup water
- Salt and ground black pepper
- 1 cup sake
- Equipment: 12 bamboo skewers
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Recipes with similar ingredients: chicken breasts, leeks, teriyaki sauce, rice vinegar, soy sauce, sake, brown sugar, starch, ginger root, green onions
Cooking the dish according to the recipe:
- Place the chicken pieces in a shallow, non-reactive container, such as a glass baking dish. Season with salt and pepper and rub them into the chicken. Pour the sake over the chicken, then the teriyaki sauce. Cover and marinate in the refrigerator for at least 2 hours.
- To prepare teriyaki sauceBring the rice wine vinegar, brown sugar, soy sauce, ginger, and green onions to a boil over medium heat. Cook for 7 minutes, then stir in the diluted cornstarch and cook for about 3 more minutes to thicken the sauce. Remove from heat and cool to room temperature.
- Soak 12 bamboo skewers in water to prevent them from burning on the grill.
Preheat the grill and thread the chicken pieces on the skewers, alternating them with leek pieces. Each skewer should have approximately 3 chicken cubes, and each serving should consist of 3 skewers. Grill the kebabs over indirect heat until the chicken is tender but not dry, about 5-10 minutes.
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