Yakitori (Salt/Tare)
繁體中文

Ingredients

Bamboo skewer 8 each Boneless skinless chicken thigh (Cut 2.5cm/1" cubes) 1 lb (450g) Salt 1/2+1/4 tsp Sake wine 1 Tbs Scallion (cut 2.5cm/1" segments) 5 large stalk Teriyaki sauce 1 portion    Garlic (crushed) 3 clove    Ginger(crushes) 1 small piece    Rice vinegar 1 tsp    Ground black pepper 1/4 tsp

Instructions

1.	Soak the bamboo skewers in water for at least 30 minutes.
2.	Marinate the chicken with 1/2 tsp. of salt and 1 tbs. of sake for 15 minutes.
3.	Prepare the Teriyaki Sauce. Add garlic, ginger, rice vinegar and black pepper to the sauce and cook. The finished sauce is Tare Sauce. Pour the sauce into two small bowls - the 1st one is for raw meat and the 2nd one is for cooked meat.
4.	Preheat the oven to 475°F(245°C). Skewer the chicken and scallion alternately. Wrap the bottom part of the skewers with tin foil.
5.	Place the skewered chicken on a pre-greased grill grate. Brush 4 skewers of chicken with the tare sauce from 1st bowl.
6.	Broil the chicken for 5 minutes. Remove the chicken from the oven and turn each skewer over. Brush the tare flavored chicken skewers with the remaining tare sauce from the 1st bowl. Broil the chicken for another 5 minutes.
7.	Remove the chicken. Sprinkle 1/4 tsp. of salt on the salt flavored chicken. Use a clean brush to brush the other 4 skewers with the tare sauce form 2nd bowl.

燒鳥串 (鹽味/醬燒)
ENGLISH

材料

竹籤 8 支 去骨去皮雞腿肉 (切 2.5cm/1" 方塊) 1 磅(450克) 鹽 1/2+1/4 小匙 清酒 1 大匙 蔥(切 2.5cm/1" 小段) 5 大支 照燒醬汁 1 份   大蒜(拍碎) 3 瓣 clove   薑(拍碎) 1 小塊   米醋 1 小匙   黑胡椒 1/4 小匙

做法

1.	將竹籤浸在水裡至少30分鐘免得烤的時候著火。
2.	雞肉与1/2小匙鹽和清酒拌勻醃15分鐘。
3.	準備照燒醬汁，加入大蒜，薑，米醋和黑胡椒一起煮。煮好的醬汁就是燒烤醬，將燒烤醬分裝在兩個小碗 - 一碗是刷生肉，另一碗是刷熟肉。
4.	烤箱預熱到475°F(245°C)。將蔥段及雞肉交錯串在竹籤上。竹籤手拿的部份用錫箔紙包起來。
5.	把雞肉串放在刷過油的烤網上，其中4串刷上第一碗燒烤醬。
6.	放進烤箱上層用上火烤5分鐘。取出將雞串翻面，將第一碗剩餘的燒烤醬刷在有刷過醬的那4串。進烤箱繼續繼續烤5分鐘。
7.	拿出雞串。沒有刷醬的4串撒上1/4小匙鹽。另外4串則用乾淨的刷子刷上第二碗的燒烤醬。

最後更新 (Last Update): 11/18/2020
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