Little skewers of marinated chicken breast, chargrilled until stickily caramelised. Soooooo much better than anything Wagamama throws at you! Put on the chargrill to heat, open the back door, put on the extractor fan, and griddle away! You must marinade the strips of chicken for a good 24 hours so they become tender and totally inbued with the soy sauce, sake, mirin and caster sugar. You then thread the chicken onto wooden skewers, and reduce the remaining marinade in a pot until sticky. This is then brushed over the chicken as it cooks on the grill to help caramelise the surface. We served these with Saketinis (Sake, vodka and triple sec) to start our Sunday dinner tonight - we do spoil ourselves. These little treats came courtesy of Ching-He Huang.
Sunday 21 February 2010
Chicken Yakitori [#222]
Little skewers of marinated chicken breast, chargrilled until stickily caramelised. Soooooo much better than anything Wagamama throws at you! Put on the chargrill to heat, open the back door, put on the extractor fan, and griddle away! You must marinade the strips of chicken for a good 24 hours so they become tender and totally inbued with the soy sauce, sake, mirin and caster sugar. You then thread the chicken onto wooden skewers, and reduce the remaining marinade in a pot until sticky. This is then brushed over the chicken as it cooks on the grill to help caramelise the surface. We served these with Saketinis (Sake, vodka and triple sec) to start our Sunday dinner tonight - we do spoil ourselves. These little treats came courtesy of Ching-He Huang.
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