Cinnamon stick skewers infuse chicken with flavor
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By J.M. Hirsch
Associated Press
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With the holidays here, you might find yourself having a few people in — on a weeknight! Here's a quick, unusual appetizer — chicken skewered on whole cinnamon sticks. The cinnamon stick skewers not only make a great presentation, they also infuse the meat with flavor.
(Editor's note: In Hawai'i, we'd almost certainly make this with skinless, boneless chicken thighs instead — more moist.)
GRILLED CINNAMON CHICKEN SKEWERS
Light a grill or hibachi and allow it to heat to medium high. (Or you can use the broiler;
Cut the chicken into 2-inch cubes. Using a metal skewer or paring knife and working carefully on a cutting board, make a hole in the center of each cube. Thread chicken onto a cinnamon stick (one cube per stick).
In a medium bowl, whisk together the plum sauce, sherry, hoisin sauce and soy sauce. Add the chicken skewers and gently toss to coat. Grill the chicken 5 to 10 minutes or broil until done. Transfer to a serving platter and sprinkle with scallions and sesame seeds. Makes 36 pieces, a dozen appetizer-size portions.
(Recipe from "Hors d'Oeuvre at Home" by The Culinary Institute of America, Wiley, 2007, $29.95)
