Chicken Yakitori with Teriyaki Sauce Recipe
by Chef Boy Logro
Ingredients:
60g Deboned Chicken Chunks
2pc/30g Onion Leeks 1 inch Long (White Part Only)
1pc Bamboo Skewers Four Inch Long
1tbsp Yakitori Sauce
Pinch Salt & Crusted Peppercorn
Tereyaki Sauce:
2 cups Chicken Stock
1 cup Japanese Soy Sauce
1 1/2 cup white wine/vinegar + 1/2 cup sugar (mirin)
100g Carrots Long Slice (for broiling)
100g White Onion Cut Into 3 Pcs
100g Onion Leeks (Green Part Only) 50g Corn Starch (Dissolved)
150g Sugar 250g Chicken Bones (for broiling)
100g Ginger Slice
1/2 tsp chicken powder (Hondashi)
Instructions:
1. Thread on bamboo skewers alternate chicken and leeks two pieces each.
2. Season with salt crusted peppercorn
3. Have ready heated pan broiler (Skillet Steel)
4. Broiled the skewered chicken (Yakitori) for two minutes turn one side for 2 minutes then brush with yakitori sauce from time to time until done.
5. lace on plate pour over the top with the remaining yakitori sauce.
6. To make the Tereyaki Sauce, broil or roast in oven chicken bones, carrots, ginger, white onion, until dark brown.
7. Have ready oven heated 350°F place the green onion leeks until became a charcoal color and set aside.
8. Have ready sauce pot, combine the chicken stock, Kikkoman, white wine/vinegar mixture, sugar, chicken powder, allow to boil, then add the broiled vegetables and lastly the broiled chicken bones.
9. Reduce the flame and simmer for 30 minutes to 1 hour.
10. Strain into the fine sieve to the sauce pot until boiling then you may pour dissolved corn starch until light thick and glossy, season to taste.
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