CHICKEN YAKITORI

Here's Idol sa Kusina Recipe for Episode 41 / April 15 - CHICKEN YAKITORI

CHICKEN YAKITORI

Ingredients:

• 60g Deboned Chicken Chunks
• 2pc/30g Onion Leeks 1inch Long (White Part Only)
• 1pc Bamboo Skewers Four Inch Long
• Pinch Salt & Crusted Peppercorn
• 1tbsp Yakitori Sauce

Procedure:

• 1. Thread on bamboo skewers alternate chicken and leeks two pieces each.
• 2. Season with salt crusted peppercorn
• 3. Have ready heated pan broiler (Skillet Steel)
• 4. Broiled the skewered chicken (Yakitori) for two minutes turn one side for 2 minutes then brush with yakitori sauce from time to time until done.
• 4. Place on plate pour over the top with the remaining yakitori sauce.

TERIYAKI SAUCE for Chicken Yakitori

Ingredients:

• 2 cups Chicken Stock
• 1 cup Japanese Soy Sauce
• 1 1/2 cup white wine/vinegar + 1/2 cup sugar (mirin)
• 100g Carrots Long Slice (for broiling)
• 100g White Onion Cut Into 3 Pcs
• 100g Onion Leeks (Green Part Only) 50g Corn Starch (Dissolved)
• 150g Sugar 250g Chicken Bones (for broiling)
• 100g Ginger Slice
• 1/2 tsp chicken powder (Hondashi)

Procedure:

1. Broil or roast in oven chicken bones, carrots, ginger, white onion, until dark brown.

2. Have ready oven heated 350°F place the green onion leeks until became a charcoal color and set aside.

3. Have ready sauce pot, combine the chicken stock, Kikkoman, white wine/vinegar mixture, sugar, chicken powder, allow to boil, then add the broiled vegetables and lastly the broiled chicken bones.

4. Reduce the flame and simmer for 30 minutes to 1 hour.

5. Strain into the fine sieve to the sauce pot until boiling then you may pour dissolved corn starch until light thick and glossy, season to taste.