Podcast: Yakitori Chicken

Chef Sham on Cookery Corner gave his recipe for Yakitori Chicken

INGREDIENTS:

Bamboo Skewers (soak in water for half an hour before use)

For the Marinade:

½ cup Soy Sauce

2 tbsp. Brown Sugar

2 Garlic Cloves, finely minced

1 tsp Black Pepper

For the Sauce / Baste:

½ cup Regular Soy Sauce

2 tbsp. Brown Sugar

2 tbsp. Dark Soy Sauce

2 Garlic Cloves, finely minced

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.