pick­led ginger

donna hay - - WE LOVE . STAFF SHORTCUTS -

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

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