Okay people, let’s admit it, all of us go crazy over bits-on-sticks. It started with ice-cream and then it went on to savoury stuff. So, anything and everything that (literally) comes on sticks consistently drive people (like me) nuts.
” Why? I’m not sure really … Because the best food comes on a stick. Period! ”
The bits-on-sticks culture are so commonly found across the globe as street foods – like the best-loved Malaysian satay, succulent juicy Japanese yakitori, addictive Korean Potato stacks, ubiquitous American corn dogs, the spicy creamy Mexican elote or for the daring ones, Chinese scorpion. There is no shortage of quick, easy and tasty street food around the globe really. So, be ready to work those dormant muscles when you head to these places.
When I say these chicken skewers are too darn delicious, I really really meant it. I didn’t make a lot but it was so good that everything on the plate was gone in 60 seconds. At the end, I was left still wanting more.
So, be sure to make lots of them because the more you eat, the more you want them. You can either bake or grill. I prefer to grill because I like the char bits. Basically, the preparation and cooking process is too easy – all you need to do is to ensure that the meat is just cooked through and they don’t get burned. But, wait for it, washing the grill isn’t fun at all. HAHAHA – I leave that difficult task to my hubby.
Tell me, what’s your favourite bits-on-sticks? And don’t feel bad if you have more than one because I have loads 🙂
Chicken and Scallion (Negima) Yakitori (adapted from Bird’s Nest Restaurant)
Makes 6 skewers
2 chicken thigh fillets, skin off
8 spring onions with white parts
2 tbsp grapeseed oil
Bamboo skewers, soak in cold water 1 hour before cooking
1 cup chicken stock
1/2 cup soy sauce
1/2 cup mirin
2 tbsp sake
2 tsp brown sugar
1/2 tsp freshly cracked black pepper
2 garlic cloves, crushed
2 spring onions, chopped
20 g ginger, peeled & sliced
1. Tare sauce can be prepared up to 1 week in advance and store in air tight container in the fridge. Pour all ingredients in a saucepan and bring to boil. Stir until the sugar dissolves. Taste and adjust seasoning. Bring the heat to low and continue to simmer for 20 mins or until the sauce is thick and reduced by half.
2. Trim all fat and sinew from the chicken thigh fillets. Cut them into consistent bite-size pieces.
3. Trim the roots off from the spring onion. Basically, we only need the white/pale green parts. Starting from the bottom, cut the spring onion to 2 parts with each part measuring about 5 cm length. Keep the green parts for some other use next time.
4. Remove the bamboo skewers from the water and wipe dry. Alternating between 3 chicken meat and 2 chopped scallion, thread them through the skewer.
5. Heat the grill to medium hot. Brush the chicken skewers with oil and the tare sauce generously. Gently place them on the heated grill to cook. Continuously cook and baste the skewers with oil and tare sauce for about 2 mins. Turn the skewers and cook the other side. Repeat the same until the chicken has cooked through and beautifully charred.
6. Place the skewers on a plate and drizzle the remaining tare sauce to serve.
Enjoy and have a great weekend!