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Here's Idol sa Kusina Recipe for Episode 41- CHICKEN YAKITORI.
Ingredients:
60g Deboned Chicken Chunks
2pc/30g Onion Leeks 1inch Long (White Part Only)
1pc Bamboo Skewers Four Inch Long Pinch S
alt & Crusted Peppercorn
1tbsp Yakitori Sauce
Procedure:
1. Thread on bamboo skewers alternate chicken and leeks two pieces
each.
2. Season with salt crusted peppercorn
3. Have ready heated pan broiler (Skillet Steel)
4. Broiled the skewered chicken (Yakitori) for two minutes turn one
side for 2 minutes then brush with yakitori sauce from time to
time until done.
4. Place on plate pour over the top with the remaining yakitori sauce.
TERIYAKI SAUCE for Chicken Yakitori
Ingredients:
2 cups Chicken Stock
1 cup Japanese Soy Sauce
1 1/2 cup white wine/vinegar + 1/2 cup sugar (mirin)
100g Carrots Long Slice (for broiling)
100g White Onion Cut Into 3 Pcs
100g Onion Leeks (Green Part Only) 50g Corn Starch (Dissolved)
150g Sugar 250g Chicken Bones (for broiling)
100g Ginger Slice
1/2 tsp chicken powder (Hondashi)
Procedure:
1. Broil or roast in oven chicken bones, carrots, ginger, white
onion, until dark brown.
2. Have ready oven heated 350°F place the green onion leeks until
became a charcoal color and set aside.
3. Have ready sauce pot, combine the chicken stock, Kikkoman, white
wine/vinegar mixture, sugar, chicken powder, allow to boil, then
add the broiled vegetables and lastly the broiled chicken bones.
4. Reduce the flame and simmer for 30 minutes to 1 hour.
5. Strain into the fine sieve to the sauce pot until boiling then
you may pour dissolved corn starch until light thick and glossy,
season to taste.
Ingredients:
60g Deboned Chicken Chunks
2pc/30g Onion Leeks 1inch Long (White Part Only)
1pc Bamboo Skewers Four Inch Long Pinch S
alt & Crusted Peppercorn
1tbsp Yakitori Sauce
Procedure:
1. Thread on bamboo skewers alternate chicken and leeks two pieces
each.
2. Season with salt crusted peppercorn
3. Have ready heated pan broiler (Skillet Steel)
4. Broiled the skewered chicken (Yakitori) for two minutes turn one
side for 2 minutes then brush with yakitori sauce from time to
time until done.
4. Place on plate pour over the top with the remaining yakitori sauce.
TERIYAKI SAUCE for Chicken Yakitori
Ingredients:
2 cups Chicken Stock
1 cup Japanese Soy Sauce
1 1/2 cup white wine/vinegar + 1/2 cup sugar (mirin)
100g Carrots Long Slice (for broiling)
100g White Onion Cut Into 3 Pcs
100g Onion Leeks (Green Part Only) 50g Corn Starch (Dissolved)
150g Sugar 250g Chicken Bones (for broiling)
100g Ginger Slice
1/2 tsp chicken powder (Hondashi)
Procedure:
1. Broil or roast in oven chicken bones, carrots, ginger, white
onion, until dark brown.
2. Have ready oven heated 350°F place the green onion leeks until
became a charcoal color and set aside.
3. Have ready sauce pot, combine the chicken stock, Kikkoman, white
wine/vinegar mixture, sugar, chicken powder, allow to boil, then
add the broiled vegetables and lastly the broiled chicken bones.
4. Reduce the flame and simmer for 30 minutes to 1 hour.
5. Strain into the fine sieve to the sauce pot until boiling then
you may pour dissolved corn starch until light thick and glossy,
season to taste.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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