Recipe - Chicken Yakitori

One fourth cup Honey
One fourth cup Mirin (a sweetened rice
wine, available in Oriental
markets)
One fourth cup Dark soy sauce
2 pound Boneless, skinless chicken
breasts
2 bn Scallions, cut into 2inch
lengths

1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil
and simmer for 5 minutes. Cool to room temperature. (This sauce may be made
4 to 5 days in advance and refrigerated until needed.) 2. Split the chicken
breasts in half down the center. Cut each half into 1inch wide horizontal
strips. 3. Alternately skewer the chicken and scallion pieces. Pour the
marinade over all and let sit for 20 to 30 minutes. When ready to server,
grill over hot coals 4 inches from the heat source, 3 minutes per side,
bast ing with any extra marinade.

6 to 8 appetizer portions; 4 maincourse portions

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0898155193)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini