Yakitori de poulet

Ingrédients

• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 1/2 tbsp sugar
• 1/2 lb chicken thighs (225g)
• 4 spring onions (approx 50g/ 1 1/2oz)

Préparation

1. 1

   If using wooden skewers, soak in water for around 30 minutes before using.

2. 2

   Place the soy sauce, mirin and sugar in a small pan and mix. Warm over a medium heat until the sugar dissolves and the mixture comes to a simmer. Reduce by around 1/3 then remove from heat and allow to cool.

3. 3

   Meanwhile, dice the chicken into roughly 1in/ 2 1/2cm pieces and cut the white and light green part of the spring onions into 1in/ 2 1/2cm lengths.

4. 4

   Preheat the grill to a medium-high heat.

5. 5

   Drain the skewers and thread pieces of spring onion and chicken alternately onto the skewers, trying to keep them so the pieces sit flat.

6. 6

   Place the skewers either directly on the grill or, possibly better, on foil over the grill. Grill for around 4 - 5 minutes until the first side is cooked.

7. 7

   Pour around half of the soy mixture into a small bowl and use this for basting. Reserve the rest for serving. Turn the skewers and baste the top (cooked) side. Cook for a further 3 - 5 minutes until the other side is cooked then turn and baste on top again.

8. 8

   Cook for a further minute or two on the first side before serving with reserved sauce (NOT the sauce used for basting) on the side for dipping.