INGREDIENTS
1 pound chicken livers, gizzards or boneless thigh meat
½ cup dark soy sauce or tamari
¼ cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
½ teaspoon grated fresh ginger
Scallions, thinly sliced, for garnish
Cut chicken into one-inch pieces and place in a shallow dish.
In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Subscribe to:
Post Comments (Atom)
Sheet-Pan Bibimbap
Sheet-Pan Bibimbap Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin sto...
-
Dan Dan Noodle Salad - Hetty Lui McKinnon Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: ...
-
Masala Chickpeas With Tofu and Blistered Tomatoes Like a warm and gentle nudge, masala spice gives onions and chickpeas a distinctively comf...
No comments:
Post a Comment