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And nothing better than weekends when families gather together and cook right for you? Chicken skewer with characteristic flavor, tasty attractive, surely this will be the dish can not ignore your family this weekend then. Let's learn how to make a delicious chicken skewer tip below.
How to make chicken skewer
- Boneless chicken meat: 600g
- Onion leaf: 10 tubers
- Cooking oil
- Bamboo brochettes: 15 rods (depending on the number of servings)
- Ingredients for the marinade: soy sauce 120ml, 120ml mirin, sake 60ml, 60ml water, brown sugar 10g
Instructions on how to make chicken skewer
Here, the simple steps of how to make delicious chicken skewer and attractions:
Step 1: The water you soak bamboo sticks about 30 minutes, aim to skewer not burnt when grilled.
Step 2: Next, the following ingredients: soy sauce, sake, mirin, water, brown sugar and green part of scallions were washed, cut into the pot, boil on high heat.
Step 3: When the pot boiling ingredients you to simmer and continue to cook for another 30 minutes until the water in the pot was about half empty, then you turn off the stove and poured the marinade grilled chicken bowl to do.
Step 4: Fresh onions washed and cut into pieces about 3 cm. Chicken cut small pieces about 2 - 3 cm.
Step 5: Turn skewers of chicken and onions in rods, each rod for about 3 slices of onion. Then oil brushed onto the baking sheet and foil lined available below.
Step 6: Place chicken in oven at 230 degrees C temperature range 5-10 minutes. Then take the chicken out more basting sauce and grill next to in about 5 minutes.
Step 7: Start taking chicken skewer out and enjoy your stop, eat hot and could use more chili.
Request enjoy chicken skewer
- Chicken-flavored chewy and aromatic spices and sake
- Skewer meat with beautiful colors
Chicken skewer dish is popular in Japan is a combination of harmony between wine and sake sauce. The dish is suitable on rainy days and more people gather together and enjoy. Hesitate any longer, let's embark on the implementation of how delicious chicken skewer.
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