Shelly's Recipe

YAKITORI (Grilled Chicken)

Category: Kabobs/Kebobs/Skewers

1 pound boneless chicken thighs with skin on
6 baby leeks (or leeks sliced into thick rounds)
12 bamboo skewers
Sunflower or vegetable oil
1/2 cup teriyaki sauce (below)
Salt and pepper to taste
Teriyaki sauce
1/2 cup soy sauce
1/2 cup mirin (Japanese cooking wine)
4 tablespoons superfine sugar

Prepare the teriyaki sauce by placing all ingredients into a small saucepan and gently cooking for 20 minutes. Skim the surface of any scum and set aside.

Cut the chicken into 1-inch square pieces. Wash the leeks, dry and then cut into 13/4-inch lengths (or cut regular leeks into 1/4- to 1-inch-thick rounds). Soak the bamboo skewers in water for a few minutes to stop them from burning during cooking.

Thread the chicken and leeks onto the skewers, alternating between the chicken and the leek pieces.

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 skewers on a barbecue or simply broil them.

When skewers are ready to serve, coat them in the teriyaki sauce or sprinkle with salt and pepper. Arrange on a large plate and serve.

Makes 12 skewers.