YAKITORI
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless chicken thighs with skin on
- 6 baby leeks or 2 medium size leeks
- 12 bamboo skewers
- Sunflower or vegetable oil
- 1/2 cup teriyaki sauce (recipe below)
- Salt and pepper - to taste
- FOR TERIYAKI SAUCE:
- 1/2 cup soy sauce
- 1/2 cup mirin
- 4 Tbsp superfine sugar
Instructions
- 1
Put a little oil into a large skillet and when well-heated, add the skewers and fry until nicely browned and cooked through. You can also cook these skewers on a barbecue or simply broil them
- 2
When the chicken and leek skewers are ready to serve, coat them in the teriyaki sauce or alternatively sprinkle with salt and pepper. Arrange on a large plate and serve
- 3
To prepare the teriyaki sauce: put the soy sauce , mirin, and superfine sugar into a small saucepan and gently cook for 20 minutes. Skim the surface of any scum and set aside
- 4
Cut the chicken into 1 inch-square pieces. Wash the leeks, dry and then cut into 1 3/4-inch lengths. Soak the bamboo skewers in water for a few minutes to stop them from burning during cooking. You may need to trim off 2-3 inches of the skewers so they fit in the skillet
- 5
Thread the chicken and leeks onto the skewers, alternating between the chicken and the leek pieces