These are stupidly GORGEOUS, so much so I had to fight the family off as soon as each batch was cooked they all dived in and I was not only the one to make and cook but the last to get a mouthful, note to self, new house rule, cook gets first dibs !
Gorgeous marinated chicken thighs in soy, sake and mirin with a great aromatic hint of ginger, garlic and turmeric, no wonder these wonderful skewers are a staple Japanese white collar street food,
Prep time 5 minutes / Marinade time 1hrs min 7hrs is better / Cook time 5-7 minutes
Ingredients
(Makes 10 skewers)
600g organic chicken bone/skinless thighs rough diced
6 spring onions bashed
100ml light soy sauce
50ml sake
75ml Japanese mirin
2 tbsp honey
1 tbsp grated ginger
2 cloves garlic grated
1 tsp grated fresh turmeric
2 tbsp coconut oil
If you can only marinate the meat for at least one hour great, but if you can do several hours it really makes a difference to the depth of flavour that penetrates through the chicken. First make the marinade, in a pestle and mortar bash the spring onions to a paste, then in a saucepan add the soy, sake, mirin, honey, ginger and turmeric, bring to a simmer and take off the heat stir to combine and leave to one side to cool, once cooled pour over the chicken, add the spring onion paste and mix together well, pop in the fridge to infuse.
When ready to cook skewer the chicken, you will need to cook in two batches unless you have a large flat plate, melt half the coconut oil in a medium hot frying pan, not to hot as the sugar from the honey will burn before the chicken is cooked, so slower is better, you can always increase the heat at the end of cooking to caramelise the chicken. place the skewers in the frying pan and sear, cook each side for around two minutes and remove leave to rest for a couple of minutes once all skewers are cooked add the rest of glaze to the pan and simmer down on a high heat to make a reduction glaze, paint this over the finished chicken to intensify the flavour and enjoy.
No comments:
Post a Comment