GINGER AND CHICKEN YAKITORI SKEWERS
¼ cup (70g) store-bought pickled ginger, plus 2 tablespoons
pickling liquid 2 tablespoons honey ¼ cup (60ml) soy sauce 600g chicken thigh fifillets, trimmed and chopped 1 tablespoon vegetable oil pickled ginger, extra, to serve toasted sesame seeds, to serve cracked black pepper, to serve Place the ginger, pickling liquid, honey and soy sauce in a medium bowl and mix to combine. Add the chicken, toss to coat and set aside to marinate for 10 minutes. Thread the chicken and ginger onto 12 skewers. Preheat a char-grill pan over medium heat. Brush the skewers with the oil and cook, turning, for 6–8 minutes or until golden and cooked through.
While the chicken is cooking, place the remaining marinade in a small saucepan over medium heat. Bring to a simmer and cook for 3–4 minutes or until reduced and syrupy. Brush the skewers with the marinade, and serve with extra ginger, toasted sesame seeds and pepper. Serves 4.
“I love the crunchiness of pickled ginger, but the leftover liquid is also a handy ingredient – it adds spicy tang to marinades and glazes.” Eloise, copy + digital editor