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500 g large chicken thigh fillets
4 baby leeks or thick scallions, bottom
white inner part only, cut into four
Sauce:
500 g (1 lb 2 oz) chicken wings, cut
into 3 pieces at the joints
375 ml (1½ cups) mirin
250 ml (1 cup) sake
375 ml (1½ cups) Japanese soy sauce
55 g (¼ cup) castor (superfine) sugar
3 teaspoons kuzu starch rocks or
arrowroot
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Method:
Soak eight small bamboo skewers in water
for 1 hour. To make the sauce, preheat the griller (broiler) to
high. Cook the chicken wings, turning occasionally, for 15
minutes, or until dark golden and starting to blacken slightly.
Remove and set aside. Pour the mirin and sake into a saucepan
over high heat and bring to the boil. Add the soy sauce and
sugar and stir until the sugar is dissolved. Add the wings and
bring the liquid to the boil, then reduce to a simmer for 30 minutes.
Remove the pan from the heat and allow to cool for 30 minutes.
Strain the sauce (you can serve the chicken wings as a snack).
Pour a little of the sauce into a small dish and add the kuzu.
Crush the rocks and stir into the liquid until it has dissolved, then
return to the pan. Put the pan over high heat and stir until the
mixture boils and becomes thick and glossy. Remove from the heat
and allow to cool before using. Cut each thigh fillet into 12
pieces. Starting with a piece of chicken and alternating with
leek, thread 3 pieces of chicken and 2 pieces of leek onto each
skewer. Pour a little of the sauce into a small dish for basting
and reserve the rest for serving. Heat a griller to high and
cook the skewers, turning regularly, for 3-4 minutes, then baste with
the sauce. Cook on each side for a further 1-2 minutes, basting
again during this time, until well glazed and the chicken is cooked
through. Serve with a drizzle of the sauce.
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