Tori Teriyaki - a Charmaine Solomon recipe from Gourmet Barbecue Cookery 1986

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

So easy and so tasty.
See note re chicken livers.

Servings: 4

4 half chicken breasts (approximately 750gms). (I often use chicken thighs cut into 3 pieces).

8 spring onions

4 tbs Japanese soy sauce, (soyu).

4 tbs mirin or dry sherry

1 tbs sugar

1 tsp finely grated fresh ginger

½ tsp seseme oil

subheading: Dipping Sauce:

3 tbs soy sauce

3 tbs mirin or dry sherry

3 tbs chicken stock

Bamboo skewers, that have been soaked in water for at least an hour.

Cut each breast into 2 or 3 pieces if using. Breasts. Cut the spring onions into 5cm pieces using both green and white.

Mix the soy sauce, mirin, sugar, ginger and sesame oil together, stirring until the sugar has dissolved. Marinate the chicken for 2 to 3 hours or overnight if possible. Thread the chicken pieces and spring onions alternately on the skewers. About 4 pieces of chicken to each skewer.

Meanwhile combine all the dipping sauce ingredients in a bowl and reserve until needed.

Prepare the barbecue and cook the chicken skewers for about 4 to 5 minutes on each side, being careful not to over-cook the chicken. Remember, if you are using metal skewers as opposed to bamboo, the metal remains hot and will continue to cook from the inside.

Serve with the dipping sauce.

You can also cook chicken livers alongside the breast. I would be inclined to put the livers in a separate bowl to marinate. Skewer them separately from the chicken Breast/thigh because they will take 4 minutes to cook (until they are firm and lightly brown)

Servings: 4

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