Ingredients:
- 1kg chicken thigh fillets, cut into 2.5 cm cubes
- 8 spring onions, cut into 2.5 cm lengths
- Bamboo skewers
- Yakitori sauce (makes 2 cups)
- 6 table spoons saki,
- 3/4 cup dark soy sauce
- 2 table spoons sugar
Method: Combine the sauce ingredients in a saucepan andbring to the boil. Thread the chicken and spring onion alternatively on to to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked.
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