Yakitori (chicken on skewers)

 

 

 

Ingredients

 

 

600g  Chicken thigh (boneless & skinless ), cut into 1 inch square pieces

5  baby leeks, cut into 1inch length

1  large red pepper, cut into 1 inch square

12-16  bamboo skewers

Seven spice red chili or sansyo pepper, if prefered

 

TERIYAKI SAUCE ( for marinade and brushing )

 

200ml  soy sauce

100ml  SAKE

100ml  MIRIN

3-4  table spoon sugar

 

Instructions

 

1.  Mix all ingredients for the sauce in a bowl, then put half of it in a saucepan and simmer in the lowest heat.  Simmer until it reduced to half quantity or thick enough to brush over cooked chicken. This should be about 20 minutes.

 

2.  Marinate the chicken with the other half of sauce mixture for a day, if not at least 2-3 hours (if you only have less than 2 hours to marinate, rub in the sauce into chicken, this will help absorbing the flavor quickly)

 

3. Turn on the oven to the highest temperature. Lay the large enough tin foil to cover a large baking tray.

 

4.  Tread the chicken first then leek and chicken again then pepper into skewer. Three chickens and two veg in the alternate orders in each skewer.  Repeat this until using up all the chicken. 

 

5.  Lay the skewers on the foil on the baking tray then cover the bare stick part with the tin foil by folding the foil (this will prevent burning the stick) Cook for about 10 minutes first then turn them over and quickly brush the thick Teriyaki sauce over the chicken and put them back to the oven and cook further 5-7 minutes or until they are thoroughly cooked.  The key point is to cook quickly. If you cook slowly chicken will get dried out. So make sure the oven is VERY hot.

 

6.  Assemble skewers in each dish and brush them with Teriyaki sauce. Serve immediately with sansyo pepper or red chilli pepper, if preferred.

 

 

Advertisement

---