More Takeaway Secrets by Kenny McGovern

Author:Kenny McGovern
Language: eng
Format: epub
Publisher: Little, Brown Book Group

YAKITORI CHICKEN

(JAPANESE RESTAURANT STYLE)

Serves 1–2

6 tablespoons soy sauce (recommended brand: Kikkoman)

1 tablespoon sake

1 teaspoon mirin

1 tablespoon white sugar

2 large skinless, boneless chicken breast fillets (around 113 g/4 oz weight per breast)

1 teaspoon vegetable oil

1 teaspoon cornflour

6 wooden skewers, soaked for 30 minutes before use

1 leek or 1 large spring onion, cut into small bite sized pieces

In a small pot, combine the soy sauce, sake, mirin and white sugar. Bring to the boil, reduce the heat and stir over a low heat for 3–4 minutes or until the sauce begins to foam and reduces. Set aside to cool.

Trim any excess fat from the chicken breast and cut each breast into 5–6 thin strips. Add 2 teaspoons of the prepared sauce and the vegetable oil. Mix well by hand and marinade for 5 minutes. Add the cornflour and mix well once again. Set aside.

Ribbon the chicken strips onto 4 of the soaked wooden skewers, piercing each piece of chicken several times. Each skewer should comfortably hold 2–3 strips of chicken. Add the leek or spring onion pieces to the remaining 2 skewers.

Heat a griddle pan to a medium-high heat. Brush the chicken and vegetable skewers with a little vegetable oil and place carefully onto the griddle pan. Reduce the heat to medium. Cook the chicken and vegetable skewers on a high heat for 2–3 minutes per side or until the chicken is cooked through and just beginning to char. Baste the skewers frequently with a further 1–2 tablespoons of the remaining sauce during cooking. The skewers will also cook very well on a double-plated health grill.

Remove the cooked chicken skewers and serve as a starter, or with sticky rice as a main meal.

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