The Japanese have many grilled dishes and one of the popular ones is Yakitori. Yakitori is skewered grilled chicken. The taste of barbequed dishes is further highlighted when brushed lightly with Q.B.B ghee. Thigh meat is always preferable as it withstands high heat grilling. But do not rim off the skin and the fatty parts as they help to build the moisture and flavor. Pieces of bite sized vegetables like capsicum, leeks and mushrooms are also grilled, skewered with the chicken pieces.
The wooden skewers must be soaked for about 1 hour so that they do not get burnt on the grill. Place the skewered chicken about 20 cm away from the heating element of the grill – this will ensure that the chicken does not get burnt too quickly on the outside. If you grill the chicken in the oven, place a tray under the skewers to collect the fat that drips down from the chicken when it is being grilled. I find this very useful as otherwise I have to spend time scrubbing the base of the oven to get rid of the burnt bits. Of course, the best way to get a nice smoky flavour on the chicken is to grill it on a charcoal grill.
100 ml reduced salt soy sauce
50 ml mirin or sweet wine
100 ml unsalted chicken stock
2 garlic cloves, pounded
2 thin slices of ginger
50 g brown sugar
500 g chicken thigh meat, cut into 3 cm pieces
2 leeks, only the white parts cut into 3 cm pieces
Q.B.B. Ghee for brushing
1. Place the first 6 ingredients into a small saucepan and bring to boil over medium heat until the sauce reduces and thickens slightly. Cool it completely.
2. Thread chicken pieces alternating with the cut leeks into skewers. Place on a plate and brush with the prepared yakitori sauce.
3. Preheat the grill on medium heat.
4. Grill the skewered chicken pieces, basting with sauce and Q.B.B. Ghee alternately for 6-8 minutes or until cooked through. Turn the skewers at least 2-3 minutes during this period so that the chicken gets cooked evenly. By now the chicken and spring onions should be deeply glazed.
5. Serve with rice.
Instead of leeks you can use the white part of spring onions, button mushrooms or red capsicum, seeded and cut into wedges