Yakitori Chicken

INGREDIENTS: Sauce 1

• 2/3 cup soy sauce
• 1/2 cup sugar
• 1 1/2 tablespoons sake
• 1 tablespoon flour

INGREDIENTS: Sauce 2

• 1 cup sake
• 2/3 cup mirin
• 2/3 cup rock sugar, crushed
• 1 1/2 cups dark soy sauce
• 1/2 cup light soy sauce

INGREDIENTS: Sauce 3

• 8 chicken wings
• 3/4 cup sake
• 1 1/2 cups mirin
• 3 tablespoons sugar
• 1 1/3 cups shoyu soy sauce.

METHOD 1:

1. Broil wings until charred. Bring tare minture to a boil, reduce to medium and simmer till sugar dissolves.
2. Add wings, return to boil. Cook over low for 30 minutes. End results should be thick and glossy.
3. Strain and refrigerate. Reheat weekly before each use. Will last a month.

METHOD 2:

1. Stir soy and sake into flour. Bring to a boil, stirring. Lower heat and simmer 10 minutes.
2. Thread chicken and scallions on pre-soaked bamboo skewers.
3. Brush with sauce. Grill 5-10 minutes.
4. Serve with additional sauce.

Lemom Grass Chili Sauce

INGREDIENTS:

• 2 lemon grass stalks, chopped fine
• 4 scallions, sliced thin
• 12 pepper corns, crushed coarse
• 2 tablespoons peanut oil
• 2 garlic cloves, chopped
• 2 fresh chilies, seeded and chopped
• 1 tablespoon soft brown sugar
• 2 tablespoons Thai fish sauce
• 1/4 cup cashews
• Garnish: cilantro

METHOD:

1. Marinade chicken (pork) with lemon grass, scallions 1 teaspoon salt and pepper corns in a cool place for 30 minutes.
2. Stir fry. Add sugar, cashews and fish sauce.

Szechuan Chicken with Kung Po Sauce

INGREDIENTS: 

• 2 tablespoons yellow salted beans
• 1 tablespoon hoisin sauce
• 1 teaspoon light brown sugar
• 1 tablespoon rice wine
• 1 tablespoon white wine vinegar
• 4 garlic cloves, crushed
• 2/3 cup chicken stock
• 3 tablespoons peanut oil
• 2-3 dried chilies, broken up
• 4 oz cashews
• Garnish: cilantro

METHOD:

1. Mix thoroughly.
2. Cover until needed.