Italian style grilled chicken
Italian Yakitori goes well with wine.
Let's cook slowly and golden brown.
Let's cook slowly and golden brown.
How to make it
1
After washing the liver with water, soak it in milk for about 10 minutes to remove the smell.
2
Cut the liver and chicken thighs in [1] into easy-to-eat sizes, and cut the long onions into 2cm wide.
3
Stick the bamboo skewers in the order of green onions, liver, and chicken thighs.
4
Once you've finished stabbing, arrange it on a bat, pour the ingredients [A] on top to blend it all over.
5
Heat a frying pan or grill pan and arrange the yakitori. Grill over high heat for about 3 minutes, then turn it over once it's browned.
6
Pour the remaining sauce on the bat and grill both sides.
7
Place yakitori on a plate, sprinkle chopped onion with chopped onions, pour in olive oil, sprinkle with shichimi, and you're done.
4 pieces of ingredients
-
- Chicken Liver
- 120g
-
- Chicken thigh
- 80g
-
- Long onion
- 1/2
-
[A]
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- Chop the rosemary
- 5 bottles
-
- Chop garlic
- 2 tsp
-
- soy sauce
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- For finishing onions
- Appropriate amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- For finishing with shichimi
- Appropriate amount
[PR]
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