Ingredients
1/2 cup light soy sauce
1/4 cup Chicken Stock
1/4 cup mirin (sweetened rice wine)
1/4 cup brown sugar
1kg chicken thigh fillets, trimmed, cut into 3cm pieces
8 green onions, trimmed, cut into 4cm lengths
steamed rice
Directions
1. Soak skewers in cold water for 15 minutes. Drain.
2. Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
3. Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
4. Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself, the joy is in cooking for others
