Japan

Japan (#25) Yakitori (Skewered Chicken Thighs and Scallions)

I've been exploring Japanese food a lot and with all the things I want to make, I should probably start a separate blog.  Yakitori literally means skewered food, and there are many different yakitori dishes - for example, negima is chicken thighs and scallions, tebasaki is chicken wings and chicken liver is reba.  The chicken pieces and scallions are skewered and broiled for six minutes then brushed with a mixture of soy sauce, sake, mirin, water and brown sugar that has been simmered for about a half hour.  The chicken skewers are cooked for another 5-6 minutes and drizzled with remaining soy sauce mixture before serving.  I served this with sticky rice sprinkled with Japanese sea salt and black sesame seeds.  This recipe is from San Francised based Japanese cook, Nami's website and You Tube channel Just One Cookbook. 
https://www.justonecookbook.com/yakitori/

Korea

Korea (#24) Sticky Honey Garlic Wings and Sticky White Rice

There are a lot of recipes for Asian-style wings but this one appealed to me because of the chili serrano peppers.  I found the recipe on popular Korean You Tuber Seongkyoung Longest's channel called "Asian at Home".  The wings are marinated in a mixture of mirin, grated ginger and grated garlic for about two hours.  After marinating, they're broiled for about 15-20 minutes on each side then tossed in a mixture of soy sauce and honey that has been brought to a boil and cooked for a minute or two with slices of garlic and serranos.  I served this with Annie Chun's sticky white rice from Sprouts which takes just one minute to make in the microwave. 

Peru

Peru (#23) Pollo a la Brasa (Roast Chicken)

According to a favorite website of mine "The Spruce", this Peruvian dish has become popular on the east coast.  In Peru, it's almost always found on restaurant menus and is one of the countries most popular dishes.  Traditionally, a whole chicken is marinated and cooked on an open flame.  The secret to this recipe is marinating it for a minimum of two hours or up to 24 hours.  The marinade is a mixture of oil, lime juice, soy sauce, oregano, cumin, paprika, sugar, fresh garlic, and salt and pepper.  I used boneless, skinless chicken thighs and wingettes.  After marinating, the chicken is baked at 350 degrees for about an hour and 15 minutes.  The chicken was melt-in-your-mouth delicious.  I served it with a butter and garlic rice cooked in chicken broth.