in Japan

Feuervogel's Yakitori chicken skewers

updated

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Ingredients for 4 servings:

  • 400 g chicken thighs (meat)
  • 2 stalk(s) leeks, thin
  • 200 ml chicken stock
  • 120 ml soy sauce, Japanese
  • 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Japan

Debone the chicken thighs and cut the meat into approximately 2.5 cm pieces. Remove any wilted leaves and roots from the leeks and cut each into 8 equal-sized pieces. Soak the bamboo skewers in water for 30 minutes to prevent burning. Mix the chicken stock with the soy sauce and sugar and bring to a boil briefly. Thread 3 pieces of chicken and 2 pieces of leek onto each skewer, starting with the meat. The skewers should be placed as tightly as possible. Dip the skewers in a little sauce, let it drain, and then grill or, better yet, fry in a pan. Then pour the sauce over the skewers and ladle it over the skewers until the sauce has reduced and formed a syrupy glaze. Remove the skewers from the pan and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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