Chicken and Scallion Skewers

Chicken and Scallion Skewers
Photo by Romulo Yanes


  • 2 teaspoons sugar
  • 3 tablespoons soy sauce
  • 1 pound skinless boneless chicken thighs
  • Vegetable oil
  • 12 8-inch wooden skewers
  • 3 tablespoons sake or dry Sherry
  • 3 bunches large scallions
  • + 1 more ingredients
    • ¼ cup mirin (Japanese sweet rice wine)

Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil. Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove f...

View full recipe at Epicurious


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