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METHOD
To make the sauce: Bake the chicken bones at
200ºC in the oven until golden brown for
30-40 minutes. Place the baked bones in a large soup pot along with the
soy sauce, cider vinegar, sugar and mirin. Simmer over a low heat till
the sauce is reduced by 10 percent (about ½ hour). Cut
the chicken, red ball peppers and spring onion into1-inch pieces. Thread
each skewer with 1 piece of chicken, press down 2 pieces of spring onion
,chicken again and the bell pepper. Grill till the chicken is tender.
Once, ready, dip the skewer in theyakitori sauce and grill again for 2
minutes. Serve hot.
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