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Yakitori chicken


  • 1kg chicken thigh fillets, cut into 2.5 cm cubes

  • 8 spring onions, cut into 2.5 cm lengths

  • Bamboo skewers

  • Yakitori sauce (makes 2 cups)

  • 6 table spoons saki,

  • 3/4 cup dark soy sauce

  • 2 table spoons sugar

Method: Combine the sauce ingredients in a saucepan andbring to the boil. Thread the chicken and spring onion alternatively on to to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked.


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