Cut the chicken into 1-inch (2.5 cm) pieces. Mix together in a medium bowl the soya sauce, ginger, and lemon juice. Add the chicken pieces and marinate for 2 hours, tossing occasionally.
Thread onto small wooden or bamboo skewers and place on upper grill over medium heat, turning and basting with the reserved marinade, until golden.
Wine Pairing(s)
Ladera Sagrada 'Castelo do Papa' Godello
Dr. Heidemanns-Bergweiler Riesling
Monchhof-Robert Eymael 'Slate' Riesling Spatlese
Dr. Pauly-Bergweiler Riesling Kabinett 'Graacher Himmelreich'
Dr. Zenzen 'Qualitatswein' Piesporter Michelsberg
Reichsgraf Von Kesselstatt Riesling Auslese 'Piesporter Goldtrophchen'
Cerrosol 'Esperanza' Verdejo-Viura
Benedict Loosen-Erben Riesling Spatlese 'Hrziger Wurzgarten'
Meulenhof Riesling Auslese 'Erdener Treppchen'
Marques de Riscal Rueda
Calories From Fat 1 Protein 3 Carbohydrates 5 Calories 34
Calcium 11 Iron 1
This recipe has been added to the following public cookbooks:
Dan's Signature Dishes
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