{"id":631,"date":"2021-12-02T16:19:19","date_gmt":"2021-12-02T16:19:19","guid":{"rendered":"https:\/\/oishiinippon.it\/?p=631"},"modified":"2022-08-23T10:05:56","modified_gmt":"2022-08-23T10:05:56","slug":"spiedini-di-negi-e-pollo-alla-brace","status":"publish","type":"post","link":"https:\/\/oishiinippon.it\/en\/2021\/12\/02\/spiedini-di-negi-e-pollo-alla-brace\/","title":{"rendered":"Skewers of Negi and Grilled Chicken – Yakitori Negima"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”5″ top_padding=”4″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”757939″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”2″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”179655″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”180773″]Ingredients:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”433952″]Chicken thighs 700g
\nNegi 3
\nSalt to taste.
\nPepper as needed.
\nSauce for Yakitori: soy sauce, Mirin (or sake or white wine)[\/vc_column_text][vc_empty_space empty_h=”2″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”553919″]Steps:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”150561″]1.<\/strong> Prepare and light the embers.<\/p>\n

2.<\/strong> Remove the skin of the chicken, cut the thighs into pieces of about 30 grams.<\/p>\n

3.<\/strong> Cut the Negi into 4cm sections.<\/p>\n

4.<\/strong> Using a skewer, skewer the meat alternating with the negi, sprinkle with salt and pepper to taste and place the skewers on the grill.<\/p>\n

5.<\/strong> For homogeneous cooking it is recommended to place the larger morsels inside the skewer, the smaller ones on the outside.<\/p>\n

6.<\/strong> Cook for about 10 minutes.<\/p>\n

7.<\/strong> Also avoid too direct heat, better to opt for a slower cooking.<\/p>\n

8.<\/strong> Season with Yakitori Sauce.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

4 Servings | Easy<\/p>\n","protected":false},"author":4,"featured_media":634,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-negi"],"_links":{"self":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/comments?post=631"}],"version-history":[{"count":4,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/631\/revisions"}],"predecessor-version":[{"id":1234,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/631\/revisions\/1234"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media\/634"}],"wp:attachment":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media?parent=631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/categories?post=631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/tags?post=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}