Dakkochi (Korean Chicken Skewers)
Dakkochi (Korean Chicken Skewers) are a common street food in South Korea. The chicken is marinated and basted in a sweet soy glaze. I used an indoor countertop grill and the chicken still came out tender and succulent (this is the word Chad used to describe the skewers). Serve these with rice and gochujang (Korean hot pepper paste). Gochujangis used in many Korean dishes and as a condiment. It is made by aging red pepper, glutinous rice, fermented soybeans, and salt in a clay pot in the sun.
The Asian pear is native to Japan, Korea, and China. Other common names include Japanese/Korean/Chinese pear, apple pear, sand pear, and nashi pear. Compared to western pears, Asian pears are more crisp and juicy. They bruise easily, so be careful with storage (in a cool, dry place). Pick ripe pears by their strong, sweet smell. Avoid those that are bruised and soft. In Asian cooking, they are often ground and used in sauces/marinades as a sweetener. They are high in vitamin C and fiber.
Asian pear information from Produce Oasis
1 pound chicken breasts
3 cloves garlic
1 inch ginger, peeled
1/2 small onion
1/2 Asian pear
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onion, chopped
1/4 teaspoon ground black pepper
Grate the garlic, ginger, onion, and pear. Place in large bowl or freezer bag. Mix in the soy sauce, sesame oil, brown sugar, green onion, and ground black pepper.
Cut the chicken into 1 inch pieces and combine with the marinade. Marinate in the refrigerator for at least an hour.
If using wooden skewers, soak in water for at least 30 minutes to prevent them from burning.
Skewer the chicken and set aside.
Strain the marinade through a fine mesh sieve into a small saucepan. Simmer on medium heat until slightly thickened, 5-10 minutes.
Grill the chicken until cooked through, about 5 minutes per side. Baste occasionally while cooking with the thickened marinade.
If using a counter top grill, cooking time is about 4-5 minutes total on medium high heat.
Adapted from Closet Cooking
Tara\\\\\\\'s Multicultural Table
Tagged: asian, asian pear, chicken, korean, skewers