ntil ready to serve.
Hibachi Chicken or Steak: Slice the meat
ou fry it. Cook the chicken and veggies at the same
he marinade:
Combine the chicken, garlic, soy sauce, vinegar and
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Combine sake (sherry), soy sauce and sugar in medium saucepan. Pare the ginger and cut into paper thin slices; add to saucepan. Bring to boiling.
Lower heat and simmer 15 minutes, or until sauce is reduced to 1 1/4 cups.
Preheat broiler or hibachi.
Dip skewered chicken pieces into sauce.
Broil 2 minutes.
Brush again with sauce and serve garnished with watercress.
ll marinade ingredients together, except chicken, to a food processor and
ogether in a bowl. Add chicken; turn to coat. Marinate in
Combine chicken wings, sake, garlic, sesame oil,
Massage chicken pieces with 1/2
Bring yakitori sauce to a boil for 5 min then set aside.
thread the chicken alternately with the green onions onto the skewers.
grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
baste the yakitori again and serve with left over sauce.
Sprinkle chicken generously with pepper.
Combine all marinade ingredients and stir to blend well.
Sprinkle cornstarch on a plate and toss chicken pieces to coat, shaking off any excess.
Transfer the coated pieces of chicken to the marinade and let marinate for at least 4 hours, turning occasionally.
Heat oven to 325\u00b0F.
Arrange chicken in a shallow baking dish and sprinkle with oil and bake uncovered, basting occasionally, for 1 1/4 hours, or until the chicken is cooked and juices run clear.
Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.
Set aside.
Bring the chicken broth to a boil in
when you add the chicken, salt, pepper and remaining soy
Blend marinade throughly.
Marinate chicken for 30-60 minutes.
Grill, watching carefully to avoid flame-ups due to pineapple juice. ( I preheated gas grill to 500, then turned direct burner to low, keeping indirect burner on high; flipped at 10 minutes, then increased direct heat to high for another five minutes).
Combine flour, salt and pepper; dredge chicken pieces.
Heat oil in large skillet; add chicken and brown well on both sides. Turn chicken skin side up and add water.
Bring to a boil; cover and simmer 30 minutes.
Place chicken on a platter and keep warm. Add soy sauce and vegetables to skillet.
Bring to a full boil over medium heat, separating vegetables with a fork; stir until sauce cubes are blended.
Reduce heat; cover and simmer 3 minutes. Serve over chicken with rice, if desired.
Makes 3 servings.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch