Ww 7 Points Chicken Yakitori Kebabs Food

YAKITORI CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes. Drain. In a pan, combine soy sauce, ginger, garlic, sake, mirin, sugar, salt and pepper. Add a dash of water, then bring to the boil and allow to simmer for five minutes or until thick and syrupy, almost a glaze (beware of burning). Set aside to cool. Cut chicken and chicken livers into three-centimetre bite-size pieces. Cut spring onions into two-centimetre lengths. Thread the chicken, chicken livers and spring onions alternately onto bamboo skewers and coat well with teriyaki sauce. Heat a chargrill or barbecue and lightly oil. Grill skewers, turning once, and baste once or twice with marinade for eight to 10 minutes until nicely golden, with scorchy bits. Serve with lemon wedges.

YAKITORI (JAPANESE SKEWERED CHICKEN)

Steps:

• Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).

WW 7 POINTS - CHICKEN YAKITORI (KEBABS)

Steps:

• Make sauce: bring soy sauce, mirin, sugar, ginger, and garlic to boil in small saucepan.
• Cook over med-high heat until sauce thickens, about 5 minute.
• Remove from heat, set aside.
• Spray grill or broiler pan with nonstick spray.
• Thread chicken, bell peppers, and scallions on to skewers, alternating the ingredients.
• Grill or broil kebabs 5-inches from heat, frequently brushing with sauce, until veggies are tender and chicken is cooked through.
• Serve with the rice.
• 7 Points for 2 skewers and 1/2 cup rice.

CHICKEN YAKITORI

Steps:

• For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
• For the marinade: mix all the ingredients together. Pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
• In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
• When ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. Mix together the teriyaki sauce and honey and brush a little over the skewers.
• Light a barbecue or heat a griddle pan until smoking. Cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. Serve as canapé-style nibbles, or with noodles as a main meal.

YAKITORI CHICKEN

Steps:

• Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
• Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
• Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.

YAKITORI (JAPANESE CHICKEN SKEWERS)

Steps:

• Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
• Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
• Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
• Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
• Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

CHICKEN YAKITORI WITH SCALLIONS (TRADITIONAL STYLE JAPANESE KEBABS)

Steps:

• 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.