Chicken And Vegetable Skewers (Tak Sanjok)

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 chicken breast halves, about 8 ounces each, boned, skinned and sliced into 16 thin pieces, about 3 inches long

8 bamboo skewers, 7 inches long, soaked in water for 30 minutes

8 oyster mushrooms, cut into 16 pieces or 16 pine mushrooms(matutake) sliced

8 Korean hot green peppers, halved, seeded, deribbed, each 2½ inches long

8 Korean hot red peppers, halved, seeded, deribbed, each 2½ inches long

8 ounces Napa cabbage, firm stem part only, cut into 16 pieces, each 1 inch by 2½ inches

16 pieces Napa cabbage kimchi stems, stuffing shaken off, 1 by 2½ inches

1 pound extra firm tofu sliced into 16 pieces, ½ by ½ by 2 ½ inches

1 bunch large sweet green onions, halved lengthwise, cut into 2½ inch pieces, tender white and pale green part only

5 tablespoons olive oil for cooking

3 regular green onions, white and some green part only

8 garlic cloves, peeled

1 tablespoon Korean hot red pepper flakes

1 tablespoon sugar

1 tablespoon toasted sesame seeds

4 walnut halves

1 ½ teaspoon Korean fine sea salt

2 teaspoons freshly ground black pepper

5 tablespoons dark soy sauce

1 ½ cup Korean rice wine or dry vermouth

1 tablespoon grain syrup

1 tablespoon dark sesame oil

4 tablespoons freshly squeezed lemon juice

1 tablespoon well packed Korean hot red pepper threads, snipped into short pieces

2 tablespoons toasted pine nuts, coarsely chopped

1 tablespoon stone ear mushrooms, reconstituted in warm water and slivered

20 gingko nuts, pan toasted and skewered on 8 toothpicks

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