The first episode of the first season of "The Lonely Gourmet" is Yakitori. I can smell the aroma through the screen. After watching it, I started making a meal myself. Now I will tell you how to make it. Hope this helps!
Kebab shops generally only sell beef and mutton skewers, and the famous bone and meat are fried, so you need to make yakitori at home.
The first thing to solve is the stove. We cannot use charcoal fire at home, so in the end I used a frying pan with upper and lower heating. Compared to the oven, it does not require much technology.
Prepare the ingredients: I bought one chicken thigh, three chicken gizzards, ten chicken hearts, chicken skin, and 5 chicken wing tips.
In addition to the chicken, I also prepared apricots as vegetables. Oyster mushrooms, scallions, green peppers and green onions.
These ingredients are paired with 30 15cm long bamboo sticks, which cost one yuan for a small handful.
Everything is ready, but it’s just a matter of operation.
Wash the chicken thighs, moisten them with kitchen paper, cut into pieces (you can also use chicken breasts, but chicken thighs are chewier, chewy and juicy), marinate with sauce Make it.
Sauce: light soy sauce, pepper, cooking wine, appropriate amount of salt.
Wash the chicken gizzards, cut one gizzard in half, and cut each half into three pieces with a razor blade.
Wash the chicken hearts and cut them in half. Remove the small blood clots from the chicken hearts and wash them again.
Wash the chicken skin and spread it flat, scrape off the chicken fat on it, rinse it repeatedly, and cut it into long strips two centimeters wide.
Cut the king oyster mushroom into thick slices, cut the pepper and onion into cubes, and cut the green onion into sections.
After all the ingredients are prepared, we start threading the skewers. First, thread the marinated chicken legs, put on gloves, and thread two pieces of chicken legs and one piece of green onion in this order. My daughter protested when she saw me skewering, and wanted to eat the whole meat, so she made a few more whole meat skewers.
Three pieces of chicken gizzards in a bunch, four chicken hearts in a bunch, and a large piece of chicken skin, squeezed into a wavy shape.
When threading the string, try to be as gentle as possible. If you encounter resistance, gently rotate the bamboo stick in your hand to pass smoothly.
The chicken wing tips and king oyster mushrooms are not skewered, just lay them flat in the pot.
Preheat the frying pan and brush it with oil. Grill the chicken leg skewers in the first pan. Listening to the sound of the skewers shrinking when heated in the pan, I feel that all the work just now was worth it.
Spread the sauce you just marinated on the chicken legs evenly on the chicken skewers. Now the chicken skewers are about 70 to 80% cooked. Turn over the cooked side and continue grilling the other side. , the aroma of the chicken gravy after being heated and mixed with the sauce hits your face.
After the first pot was roasted, when I tasted the first bite of chicken drumsticks, I suddenly felt like I had found another treasure. There is another way to cook chicken besides frying, stewing, and stewing—— bake.
When the chicken skewers are grilled, the collision of its own fat and temperature creates a fascinating juice that wraps the tender chicken. It is so delicious that you can close your eyes at once!
Chicken heart skewers and chicken gizzard skewers are simply grilled and sprinkled with a little salt. After grilling, you will get the taste of the chicken gizzards and chicken hearts themselves. Be sure to try this simplest seasoning method. .
The third pot is a combination of chicken skin and king oyster mushrooms. The chicken skin is marinated with Orleans marinade for a while. The grilled chicken skin has enough fat and melts in your mouth, leaving a fragrant aroma on your lips and teeth. The king oyster mushrooms are grilled. The deliciousness after cooking is better than other cooking methods, and the texture of the meat really makes you feel happy when you eat it.