Delicious yakitori

Ingredients Chicken breast (with bones, approx. 380 g) 2 pieces of garlic (chopped) 15 g Salt 15 g White pepper 4 g Kappumanis (Indonesian sweet soy sauce) 60 Clem Lime juice 30 grams of vegetable oil 50 grams of strong sauce (a sauce with peanut butter) amount

Production Method

1. Peel and bone chicken, cut 2.5cm squares.

2. Add garlic, salt, and white pepper to a deep bowl, then add Kapmaniman soy sauce and Lyme orange juice, squeeze the mixture back with a spoon, and put into the chicken diced diced, room temperature It should be immersed for at least 30 minutes, and it should be immersed in the refrigerator for 2 hours.

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4. Remove the chicken diced meat from the dipping sauce. Use a hard 15cm long bamboo leaf on the coconut leaf or bamboo sticks to put on the diced meat. Each 4-5 pieces is a string. Each end of the meat string is wrapped in aluminum paper. To prevent burning out the sign.

5. When the chicken is broiled, brush it again with a brush and dip in the seasoning paste. The meat skewer is 7-8 cm away from the fire, and it is flipped from time to time. The chicken is roasted and hard and crisp, and the meat is zoomed in yellow and baked for about 5 minutes.

6. When you are at the table, put some strong sauce on one side of the dish.

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