This is a recipe from a small "Fresh Mushroom Cookbook" from 1967. This is exactly as written.
Total elegance is achieved in at-the-table hibachi cooking. This charming Oriental manner of serving is really quite simple. The most important thing is pre-planning. Prepare kabobs in advance, place on decorated trays.
4 whole chicken breasts, boned
3/4 cup shoyu (soy) sauce
3/4 cup semi-sweet sherry
2 teaspoons brown sugar
1/2 teaspoon ginger powder
40 small to medium mushrooms
20 cocktail onions
2 red bell peppers, cut in squares
Cut boned chicken breasts into 1-inch cubes, making about 40 cubes. Combine soy sauce, sherry, sugar, and ginger in a saucepan and bring to a boil. Simmer until reduced about 1/4. Cool and add chicken. Marinate at least an hour. Using bamboo skewers which have been soaked in water to prevent burning, thread a chicken cube, a mushroom, an onion, a piece of pepper, a mushroom and a chicken cube. Just before grilling, brush each skewer with sauce and grill on hibachi until lightly browned, turning once. 20 servings.
4 whole chicken breasts, boned
3/4 cup shoyu (soy) sauce
3/4 cup semi-sweet sherry
2 teaspoons brown sugar
1/2 teaspoon ginger powder
40 small to medium mushrooms
20 cocktail onions
2 red bell peppers, cut in squares
Cut boned chicken breasts into 1-inch cubes, making about 40 cubes. Combine soy sauce, sherry, sugar, and ginger in a saucepan and bring to a boil. Simmer until reduced about 1/4. Cool and add chicken. Marinate at least an hour. Using bamboo skewers which have been soaked in water to prevent burning, thread a chicken cube, a mushroom, an onion, a piece of pepper, a mushroom and a chicken cube. Just before grilling, brush each skewer with sauce and grill on hibachi until lightly browned, turning once. 20 servings.
file photo for reference only - not this exact recipe
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