Grilled Skewered Chicken with Spring Onion (Negima)

On your next bbq party, or whenever you feel like eating something on sticks, why not try this negima – Yakitori skewered with negi (spring onion).  It is a very popular way of preparing yakitori and provides a great nutrition balance. 😀  We normally use white part of spring onion for this.  White part of spring onion is sweeter than blue part and contains the flavorsome juice – umami.

You’d better soak bamboo skewers in water overnight to prevent them from burning.  And also, you can prepare the sauce the day before, as it will develop the flavor in the sauce.

<Serves 4>

• 500g chicken thigh, cut into cubes
• 2 spring onion, white part (root), cut into 2cm length

• 1/4 cup soy sauce
• 1/4 cup sake (cooking wine)
• 6 tsp (30g) raw sugar

1. Place soy sauce, sake, sugar and 10cm spring onion in a small sauce pan.  Bring to the gentle simmer.  Turn down the heat and simmer for 5 minutes, or until the sauce slightly thicken.  Leave overnight to develop the flavor, if possible.  (leave the spring onion in the sauce)
2. Skewer chicken and onion alternately. Tuck the tip of the skewer with meat so it won’t burn.
3. Heat and lightly grease a BBQ grill or a large grilling pan.  Season the skewers with salt, then sear on the hot grill.  Cook for 1~2 minutes, turning several times.  Brush the meat with the sauce, then continue grilling, turning frequently.  Repeat the process (brush and grill) for about 5 minutes.
4. Serve while hot with steamed rice, or a glass of beer.