For your Christmas and New Year racedays, these Chicken yakitori mini skewers make a fabulous addition to any racing picnic. They are also superb sticky, irresistible nibbles (that are low in saturated fat) for your pre- or post racing party!
Preparation time: 20 minutes
Cooking time: 20–25 minutes
1 pack essential Waitrose British Chicken 6 Thigh Fillets, about 600g, cubed
1 pack trimmed leeks, cut into 4cm lengths
1 tbsp sunflower oil
4 tbsp Cooks’ Ingredients Mirin Rice Wine
4 tbsp soy sauce
1 tbsp rice or white wine vinegar
1 tbsp caster sugar
2 tsp cornflour
1 tsp finely grated fresh ginger
1 tbsp sesame seeds
- Thread the chicken and leek alternately onto 18–20 short bamboo skewers (or snip longer ones in half). You should have 2 cubes of chicken and 1 piece of leek on each. Brush lightly with oil and arrange on a foil-lined grill pan.
- Preheat the grill to medium. Cook the skewers for 7–8 minutes on each side until nicely browned and completely cooked through with no pink meat. Drain off any excess liquid.
- Meanwhile, for the yakitori sauce, place the mirin, soy sauce, vinegar, sugar, cornflour and ginger in a small pan. Cook gently, stirring for 2–3 minutes, until bubbling and thickened.
- Brush the chicken with the yakitori sauce and sprinkle over the sesame seeds. Return to the grill for a further 1–2 minutes until the seeds are toasted. Transfer to a platter and serve warm.
The mirin in this recipe can be swapped for a medium sherry such as Waitrose Medium Dry Amontillado.