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Recipe for :

Chicken Teriyaki Kabobs
 

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

Send any questions you have to Mrs Susie - click here.

Ingredients

1 1/2 lb Chicken breasts, skinned and boned
1 bunch Green onions, cut into 1" lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 tsp. Ginger, minced

Method

  • Cut chicken into 1 1/2" square pieces.
  • Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise).
  • Place skewers in shallow pan.
  • Combine soy sauce, sugar, oil, ginger and garlic and ginger; pour over skewers and brush chicken thoroughly with sauce.
  • Marinate 30 minutes.
  • Reserving marinade, remove skewers and place on rack of broiler pan.
  • Broil 3 minutes; turn over and brush with reserved marinade.
  • Broil 3 minutes longer, or until chicken is tender.

Serves 4

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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