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Chicken yakitori skewers of grilled chicken - Japanese Style
from: Karen AnandChicken yakitori skewers of grilled chicken
Ingredients
- 4 boneless chicken breasts, total weight 575-700 gm
- 50 ml light soya sauce
- 100 ml of sake or whisky
- 3 level tbsp dark, soft brown sugar
- 6 cloves garlic, skinned and crushed
- 1-inch piece fresh ginger, peeled and crushed or very finely chopped Freshly ground black pepper
Method
Cut
the chicken into bite-sized cubes, discarding all the skin. Put half of
the soya, half of the whisky and half of the sugar in a shallow dish
with the garlic, ginger and black pepper to taste.
Whisk well together until the sugar has dissolved. Add the chicken pieces to the dish and stir well to coat the marinade.
Cover
the dish tightly and marinate for at least four hours. Turn the chicken
occasionally. When ready to cook, remove the chicken from the marinade
and thread onto skewers.
Cook over a charcoal barbecue or
under a preheated moderate grill for 10-15 minutes, turning the skewers
frequently and brushing with the marinade.
While the chicken is
cooking, put the remaining soya, whisky and sugar in a small saucepan
with pepper to taste and simmer for a few minutes.
Serve the yakitori hot, with the sauce poured over it, accompanied by rice and stir-fried vegetables.
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