Page 14 - Chicken Recipes Book 1

Chicken Yakitori & sesame cabbage salad

Ingredients

Need to soak 12 bamboo skewers in water
¼ cup sake
¼ cup dark soy sauce
2 tbsp mirin (rice wine)
2 tbsp caster sugar

2 tsp finely grated fresh ginger
8 thigh fillets, cut into 2cm pieces
Ground white pepper

1 bunch spring onions, washed, trimmed into 3cm pieces
Brown rice or whatever rice you like, follow cooking directions.

Cabbage & sesame salad

½ Green cabbage, finely shredded
1 carrot peeled, cut into matchsticks
3 tsp sesame seeds, toasted
1 tsp sesame paste

2 tsp rice wine vinegar
2 tsp soy sauce

Method

Combine sake, soy sauce, mirin, sugar and ginger in a medium saucepan; place over medium
heat.
Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens
slightly. Remove from heat and set aside to cool slightly.
Combine the chicken and half the sake mixture in a bowl. Season with ground white
pepper.
Place in the fridge for 15 minutes to marinate.

Meanwhile, to make the salad, combine the cabbage, carrot and sesame seeds in a bowl.
Combine the sesame paste, vinegar and soy sauce in a jug and drizzle over salad. Gently
toss to combine.
Thread the chicken pieces and leek alternately onto the skewers.
Preheat a grill on high. Place chicken skewers on an oven tray.
Cook under grill, turning occasionally, for 5-6 minutes or until brown all over and cooked
through.

Divide salad among serving plates. Serve with skewers, remaining sauce, and steamed rice,
if desired.

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