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Food, food, food

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
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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.


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  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
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