CHICKEN YAK­I­TORI

Cuisine - - WILL BOWMAN -

SERVES 4 / PREPA­RA­TION 10 MIN­UTES / COOK­ING AP­PROX 1 HOUR

Be­cause the thigh and leg bones are re­moved from the chicken it will take less time to cook than a drum­stick or bone-in thigh. If you aren’t break­ing down the chicken your­self, buy bone­less chicken thighs, drum­sticks and/or wings. Their higher fat con­tent makes them much tastier and bet­ter suited to grilling.

CHICKEN TARE

1 chicken frame, bones & skin

1 car­rot, chopped

3 dried shi­itake mush­rooms

3-4 palm-sized sheets of kombu (kelp) 2 spring onions, chopped

⅓ cup rice wine vine­gar

⅓ cup mirin

⅓ soy sauce

¼ cup cook­ing sake

2 ta­ble­spoons brown sugar

Place the chicken frame, bones and skin in a pot on a low heat, shak­ing the pot pe­ri­od­i­cally to ren­der the fat from the skin and frame. Add the car­rot and turn the heat to high once the fat has been ren­dered, then cook for about 8 min­utes, un­til the frame and skin have some colour.

Cover the chicken and car­rot with 1 litre of water and add the shi­itake, kombu and spring onions. Ad­just the heat to a gen­tle sim­mer for 30 min­utes to 1 hour – the longer the bet­ter. Re­move the chicken, turn the heat to high and re­duce the stock by half, then add re­main­ing in­gre­di­ents and sim­mer for an­other 10 min­utes.

1 or­ganic chicken, boned and bro­ken down into por­tions (see op­po­site).

Thread the chicken onto skew­ers. Paint the flesh side with the tare, then grill, skin-side down, un­til done. Serve chicken with a black vine­gar may­on­naise, ei­ther by mak­ing a ba­sic egg may­on­naise and adding black vine­gar or sim­ply mix­ing it with a store-bought may­on­naise to taste.

There’s some­thing about the sound and smell of some­thing cook­ing over fire that draws peo­ple in.

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