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Categories:
rice wine vinegar brown sugar soy sauce fresh ginger root scallions cornstarch chicken breasts salt sake bamboo skewers leeks
Viewed: 7 - Published at: 2 years agoIngredients
- 1/4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
- 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
- 1/4 cup cornstarch dissolved in 1/4 cup water
- 2 pounds boneless chicken breasts, cut into cubes
- Salt and freshly ground black pepper
- 1 cup sake
- 12 bamboo skewers
- 2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths
Method
- To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat.
- Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken.
- Remove from heat and cool to room temperature.
- Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish.
- Season with salt and pepper and rub into the chicken.
- Pour the sake over the chicken and then pour in the teriyaki sauce.
- Cover and let marinate in the refrigerator for at least 2 hours.
- Begin soaking about 12 bamboo skewers in water so they won't burn on the grill.
- Heat the grill and thread alternate pieces of chicken and leeks on the skewers.
- Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers.
- Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.
