One of my favourite ways of preparing chicken is to make these marinated yakitori chicken skewers. Mirin is a sweetened sake or rice wine with a light syrupy texture and it adds a wonderful taste to this dish. In Japan yakitori chicken is a street food and many people will grab some from special stalls on their way home from work. Here in Britain it is served up as a delicacy in trendy Japanese restaurants. Traditionally it is made with chicken thigh rather than breast as it has a better flavour and remains lovely and moist.
Makes three portions
● 3 tbsp mirin
● 3 tbsp honey
● 3 tbsp soy sauce
● 2 tsp rice wine vinegar
● 1 tsp grated fresh ginger
● 1 clove garlic, crushed
● 3 tbsp oil
● 4 chicken thighs, boned and cut into large chinks
● 125g medium noodles
● 1 large courgette, sliced into batons
● 1 large carrot, sliced into batons
● 2 spring onions, thinly sliced
● 1 red onion, sliced
● 75g chestnut mushrooms, sliced
● 75 ml chicken stock
● 4 tsp soy sauce
● 4 tsp sweet chilli sauce
● 6 bamboo skewers, soaked in water for 20 minutes
● Preheat the oven to 220°C fan (gas 7).
● Measure the mirin, soy sauce, honey, vinegar, ginger and garlic into a small pan. Bring to the boil then reduce by a third, stirring. Leave to cool.
● Mix the cold marinade with the chicken and marinate for 30 minutes. Season and thread onto 6 skewers.
● Heat 2 tbsp oil in a frying pan.
● Brown the skewers for 1 to 2 minutes on both sides until golden, then place onto a baking sheet.
● Bake in the oven for 12 to 15 minutes until cooked through.
● Meanwhile, cook the noodles in boiling salted water according to the packet instructions and drain.
● Heat the remaining oil in a frying pan or wok. Fry all of the vegetables for 3 to 4 minutes, then add the noodles and stock, water, chilli sauce, soy and seasoning and heat through. Serve with the kebabs.