JAPANESE SKEWERED CHICKEN

Momo

15 bamboo skewers soaked in water for 30 minutes (Note 1)
750g / 1.7lb skinless chicken thigh fillets , cut into 2.5cm / 1” cubes (Note 2)

Negima

Onion Ring

Bacon & Asparagus

10 bamboo skewers soaked in water for 30 minutes (Note 1)
10 thick asparagus spears , end trimmed (about 15cm / 6″ long and 1.3-1.5cm / ½-⅝” in diameter, note 4)
40 thin streaky English bacon pieces (7cm / 2¾” long, about 360g / 0.8lb, note 5)

Sauce

Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).

Making Yakitori Skewers

To make momo (chicken thigh), thread around 5 pieces of chicken onto the skewers.
To make negima, start with chicken and alternately thread chicken pieces and green onion pieces, ending with chicken. Thread 3 chicken pieces and 2 green onions onto each skewer.

Onion Rings

Bacon & Asparagus

In a large pot, bring a sufficient amount of water and bring it to a boil. Add a pinch of salt and blanch asparagus spears for 30 seconds.
Drain asparagus spears and cool them down quickly under cold running water or by putting them in ice water.
Cut each spear into 3cm long pieces. You will get 5 pieces from each spear, which will make one Bacon & Asparagus skewer.
Starting from the piece at the bottom end of the spear, wrap each piece in a piece of bacon, except the last two pieces, i.e., the tip and the piece next to the tip, and thread them onto a skewer.
Place the tip and the piece next to the tip together side by side and wrap them in a piece of bacon, then thread them onto the skewer on top.Repeat for the rest of the asparagus spears (note 7).

Grilling on yakitori grill or BBQ (using grill) – Chicken and onion skewers

The distance between the hot charcoal and where the skewers are placed should be about 5-6cm / 2-2½” (Note 8).
In the case of BBQ, oil (not in ingredients) the grill.
Using a brush, lightly baste both sides of the skewers with sauce and cook for about 4 minutes.
Turn them over and baste the upside (cooked side) while cooking for about 4 minutes.
Turn them over again and baste the upside (cooked side) while cooking for 30 seconds or so.
Turn them over once more to cook for 30 seconds or so. (Note 9)
Remove from the grill and place it onto a plate. Serve immediately.

Grilling on yakitori grill or BBQ (using grill) – Bacon & asparagus skewers

Cook Bacon & Asparagus skewers for 3 minutes on each side without basting with sauce.
When the bacon becomes golden, it is ready.

Grilling under the oven grill/broiler – Chicken and onion skewers

Turn the oven grill on to high.
Line a large baking tray with aluminium foil (Note 10). Place a wire rack on it and oil the rack (not in ingredients).
Using a brush, lightly baste both sides of skewers with sauce and place the skewers on the rack. I used 70cm x 26cm / 14½” x 10¼” baking tray and I could fit all the skewers onto ot.
Place the baking tray under the oven grill. The distance between the skewers and the grill should be about 5cm / 2”.
Cook for 5-6 minutes, then take the tray out and turn the skewers over.
Baste the upside (cooked side) of the skewers and place the tray back under the grill.
Cook for 4-5 minutes, then take the tray out and turn the skewers over again.
Baste the upside (cooked side) of the skewers and place the tray back under the grill.
Cook for a minute or until the chicken and shallots/scallions start getting charred a bit.
If required, turn the skewers once more to char the other side.
Remove the skewers from the tray and place them onto a plate. Serve immediately.

Comments