This dish is flavored by a marinade that incorporates traditional Asian ingredients. It is prepared on a gas grill, which is slower than charcoal. I most often use disposable bamboo skewers, in 8 or 10 inch lengths, serving two per person. The skewers should be soaked in water beforehand to prevent them from burning.
6 tablespoons soy sauce
6 tablespoons sake
1 clove elephant garlic, chopped
2 tablespoons plus 1 teaspoon chopped fresh ginger
1 teaspoon brown sugar
3 scallions, finely chopped
1/4 teaspoon sea salt
Freshly ground pepper
1-1/2 pounds boneless, skinless chicken breasts,
cut into 1-1/2-inch chunks
3/4 pound broccoli florets
2/3 cup tiny pearl onions
8 bamboo skewers, soaked in water
Mix together the soy sauce, sake, garlic, ginger, brown sugar, scallions, salt, and pepper to taste.
Arrange the chicken pieces in one layer in a shallow non-reactive baking dish. Pour the marinade over the chicken, turn to coat thoroughly, and marinate for 2 to 3 hours in the refrigerator.
While the chicken is marinating, blanch the broccoli in boiling water for 2 to 3 minutes until barely tender; drain. Blanch the pearl onions for 3 minutes until almost tender; drain and peel them. Drizzle the vegetables lightly with oil. Remove the chicken from the refrigerator 20 minutes before proceeding.
Preheat the gas grill to high. Thread the chicken pieces and vegetables onto the skewers.
Place the brochettes on the grill and cook for 5 minutes over high heat, turning them over once. Lower the temperature to medium and cook for 7 to 8 minutes or until done, turning the brochettes once or twice more during the cooking.
Suggested Wine: Dry rosé from Bordeaux.
The Artful Chicken
By Linda Arnaud
Stewart Tabori & Chang, 2000
Hardback, $ 29.95
Color photographs throughout
Recipe reprinted by permission.
This page created June 2001
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