Chicken Yakitori

These tasty chicken yakitori skewers are delicious enjoyed on their own or as part of a big Asian dinner spread. They’re always a hit with adults and kids alike!  Makes 8

INGREDIENTS​:

• 2 tablespoons jasmine rice
• 1/3 cup (80ml) tamari soy sauce
• 1/4 cup (60ml) sake
• 1/4 cup (60ml) mirin
• 1/2 cup (110g) caster sugar
• 2 teaspoon Chinese five-spice mix
• 2 tablespoon finely grated orange rind
• 2 tablespoon grape seed oil
• 24 chicken tenderloins (1.2kg)
• 2 green onions, sliced thinly on the diagonal

DIRECTIONS:

1. Heat a medium frying pan over medium heat. Add rice; toast, stirring frequently, for 5 minutes or until fragrant and light golden. Transfer to a mortar and pestle; pound until finely ground.
   
2. ​Place tamari, sake, mirin, sugar and spice in a small saucepan over medium heat. Bring to a simmer; cook 2 minutes or until sugar dissolves. Remove from heat, add rind and oil. Transfer to a small bowl; refrigerate marinade until cool.
   
3. Combine tenderloins with marinade; refrigerate 3 hours or overnight.
   
4. Preheat a barbecue or grill pan over high heat. Drain chicken tenderloins from marinade; reserve marinade in a small bowl. Thread one tenderloin onto each skewer in a `S' shape. Cook skewers, brushing with reserved marinade, for 8 minutes, turning frequently, until charred and chicken is cooked through.
   
5. To serve, place skewers on a platter, sprinkle over toasted rice and green onions.

 
Notes: Soak bamboo skewers for at least 30 minutes before using, to prevent burning when cooking. Do-ahead: Chicken can be skewered and marinated a day ahead. You will need 24 x 15cm (6-inch) bamboo skewers.