chicken and scallion skewers

Name: Chicken and Scallion Skewers
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Japanese
Ingredients: - vegetable oil for brushing; 1/4 cup(s) mirin (japanese sweet rice wine); 3 tablespoon(s) soy sauce; 3 tablespoon(s) sake (or dry sherry); 2 teaspoon(s) sugar; 3 bunch(es) large scallions; 1 pound(s) skinless, boneless chicken thighs (about 3), cut into 1-inch pieces; 8 - bamboo skewers, soaked in water for 30 minutes

2 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jun 2, 2015

In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. Here they are substituted with scallions, since they have a similar sweetness and are more readily available. Sauce can be made 2 days ahead and cooled, uncovered, then chilled, covered. From epicurious.com

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prep time 15 Min

cook time 10 Min

method Broil

yield 4 snack servings

Ingredients

- vegetable oil for brushing
1/4 cup mirin (japanese sweet rice wine)
3 tablespoons soy sauce
3 tablespoons sake (or dry sherry)
2 teaspoons sugar
3 bunches large scallions
1 pound skinless, boneless chicken thighs (about 3), cut into 1-inch pieces
8 - bamboo skewers, soaked in water for 30 minutes

How To Make chicken and scallion skewers

Step 1

Line bottom of a broiler pan with foil and cover with rack. Lightly brush rack with oil.

Step 2

Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved.
Step 3

Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.
Step 4

Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use).
Step 5

Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat scallions dry with paper towels.
Step 6

Preheat broiler.
Step 7

Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center.
Step 8

Place skewer on rack of broiler pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and scallion pieces left over.)
Step 9

Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching.
Step 10

Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes.
Step 11

Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more.
Step 12

Serve warm or at room temperature.
Step 13

Just before serving, coat skewers with reserved sauce using cleaned brush.
Step 14

Note: Skewers can be assembled, but not brushed with sauce, 1 day ahead and chilled, covered. Brush with sauce before broiling as directed.
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