Chef Sham on Cookery Corner gave his recipe for Yakitori Chicken
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INGREDIENTS:
Bamboo Skewers (soak in water for half an hour before use)
For the Marinade:
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½ cup Soy Sauce
2 tbsp. Brown Sugar
2 Garlic Cloves, finely minced
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1 tsp Black Pepper
For the Sauce / Baste:
½ cup Regular Soy Sauce
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2 tbsp. Brown Sugar
2 tbsp. Dark Soy Sauce
2 Garlic Cloves, finely minced
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1 tsp. minced Fresh Ginger
1 sliced Red Chilli
For the Chicken:
500g skinless, boneless Chicken Thighs, cut into ¾ inch pieces
10-12 Spring Onions (1 or 2 bunches) cut into 1-inch pieces
METHOD:
- Put the chicken in a bowl. Mix all the marinade ingredients and pour them over the chicken. Leave to marinade for 15 minutes
- Thread the marinated chicken onto the bamboo skewers, alternating with the spring onions
- Heat your griddle pan or barbecue
- To make the sauce / baste – combine the garlic, chilli, ginger and soy sauces. Simmer for five minutes until the sauce is reduced by about a third.
- Place the chicken skewers on the hot griddle or barbecue. Cook for 2 minutes, then turn and baste with the sauce. Cook on the other side for 2 minutes then turn and brush with the sauce. (If using barbecue with a cover, keep the cover down when chicken is cooking)
- Continue turning and basting the sauce every 2 minutes until the chicken is cooked through and glazed.
- Serve Chicken Yakitori on or off the skewers with brown rice and mixed greens.
