Recipe - Japanese Chicken Water Chestnut And Scallion Yakitori

FOR THE MARINADE
One half cup Soy sauce; (preferably dark
; Japanese style)
One half cup Dry Sherry
2 tablespoon Sugar
1 tablespoon Minced peeled fresh
gingerroot
1 Garlic clove; minced
One fourth teaspoon Salt
12 Wooden skewers for skewering
the chicken
; and vegetables
8 Skinless boneless chicken
thighs; cut into thirtysix
; 1 1/2inch pieces
2 bn Scallions; (about 10), the
; white and pale
; green parts cut
; into twentyfour 1
; 1/2inch lengths
24 Canned whole water
chestnuts; rinsed and
drained

Make the marinade:

In a saucepan whisk together the soy sauce, the Sherry, the sugar, the
gingerroot, the garlic, the salt, and pepper to taste and bring the mixture
to a boil over moderate heat. Simmer the mixture for 5 minutes, or until
the sugar is dissolved, and let the marinade cool.

On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2
water chestnuts, skewering the water chestnuts carefully so that they do
not split and beginning and ending with the chicken. In a large shallow
baking dish arrange the kebabs once, for 30 minutes. Arrange the kebabs,
reserving the marinade, in one layer on an oiled rack of a broiler pan and
broil them under a preheated broiler about 4 inches from the heat, basting
them with the marinade for the first 6 minutes, for 10 to 15 minutes, or
until the chicken is cooked through. Discard any remaining marinade.

Makes 12 yakitori, serving 4 to 6.

Gourmet June 1991

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