Meat
Ingredients (for 4 servings)
Make the Klinger (thigh meat and chives)
• 250 g chicken (thigh, meat with the skin still on)
• 1 leek at a minimum thickness of 1 cm (can be overridden with onion if not replaced)
・Garam after taste
・Vegetable oil to taste
Make the Tsukune (minced chicken patties)
• 200 g minced chicken
Chives 8 cm (20 g) ・ (can be overridden with onion if not replaced)
・. 5 sections of ginger (about 2 cm)
Teaspoon salt 1/3 of ・
・LADA after taste
• 2 teaspoons flour
・ 1 tablespoon water
For the brand sauce
• 3 tablespoons soy sauce
• 3 tablespoons sugar
・ 1 tablespoon water
The preparation of the
Mixing the ingredients for the sauce in a small saucepan heat. Bring to a boil over medium heat; Reduce the heat and simmer for 1-2 minutes, until the sauce thickens. Chill yet.
Make slices shallot, Klinger, approx. 2 cm. mix with a little vegetable oil. Cut the chicken up to approx. 1 cm thick; Then cut into sections as wide as 2-3 cm. Tusukkan pieces on skewers stuck leeks and then add 1 piece of chicken. Repeat, until about 2-3 parts of the leek and chicken parts, as far as possible on each skewer. Sprinkle both sides with salt.
To a chopped chicken, in a bowl place Tsukune, with salt and pepper to throw. Then add flour, mix until the flesh feels sticky. Then add the water. Then cut the leek and ginger and stir. Shaped balls measure approximately 2 cm water boil. About 4-5 minutes cooking, then drain. Give 3-4 meatballs on each skewer.
Heat the grill above the fire Berkawat. You place the fast surface slide Berkawat on the grill. When is on the one hand already cooked and baked by the back. Their chickens have cooked chicken and meatballs should be cooked is golden yellow. Move to the top of the plate and basting with the sauce.
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