|
Serve
these as appetizers, too, warm or chilled. Allow 1 kabob per
serving. When weather permits, cook the kabobs on the grill
instead of the broiler. As a main course, offer the kabobs on a
bed of fluffy steamed white rice.
|
Ingredients
|
For
Marinade:
|
1
teaspoon finely shredded orange peel
|
1/2 cup orange
juice
|
1/3 cup
dry sherry
|
1/4 cup
soy sauce
|
2
teaspoons sugar
|
1 clove garlic,
minced
|
1/2
teaspoon grated gingerroot
|
For
Kabobs:
|
12
ounces boneless, skinless chicken
breast halves
|
6-8 green
onions
|
Hot cooked
rice
|
Pickled ginger
(optional)
|
|
| Method |
FOR
MARINADE: In a small mixing bowl combine the orange peel, orange
juice, sherry, soy sauce, sugar, garlic, and gingerroot. Set aside
1/4 cup of the marinade mixture to serve with the cooked kabobs.
|
FOR
KABOBS: Soak twelve 6-inch wooden skewers in water for 30 minutes.
Cut chicken breast halves into 1-inch pieces. Cut green onions
into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion
pieces onto each wooden skewer, alternating chicken and onions.
Place kabobs in a shallow dish and pour marinade over kabobs.
Marinate at room temperature for 30 minutes, turning kabobs once.
Remove kabobs from marinade, reserving marinade.
|
Preheat
broiler. Place kabobs on the unheated rack of a broiler pan. Broil
4 inches from the heat for 8-10 minutes, or till chicken is tender
and no pink remains, turning and brushing with reserved marinade
once.
|
Meanwhile,
heat the 1/4 cup reserved marinade. Serve with kabobs, rice, and
pickled ginger, if desired.
|
|
Dutchman
