Japanese Chicken, Water Chestnut, and Scallion Yakitori


  • 8 skinless boneless chicken thighs
  • 12 wooden skewers
  • 24 canned whole water chestnuts
  • 2 tablespoons sugar
  • 1 garlic clove
  • 1 tablespoon fresh gingerroot
  • ¼ teaspoon salt
  • + 3 more ingredients
    • ½ cup dry Sherry
    • 2 bunches scallions
    • ½ cup soy sauce (preferably dark Japanese style)

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...

View full recipe at Epicurious


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