Makes 12 skewers and 8 wing pieces
INGREDIENTS
4 chicken thighs, skinned
4 spring onions (scallions), blanched and cut into short lengths
8 chicken wings

Basting sauce
4 tbsp sake
75ml/5 tbsp/1/3 cup dark soy sauce
2 tbsp Tamari sauce
3 tbsp Mirin, or sweet sherry
4 tbsp sugar

Bone the chicken thighs and cut the meat into large dice. Thread the spring onions (scallions) and chicken onto 12 skewers.

To prepare the chicken wings, remove the wing tip at the first joint. Chop through the second joint, revealing the two narrow bones. Take

hold of the bones with a clean cloth and pull, turning the meat around the bones inside out. Remove the smaller bone and set aside.

Measure the basting sauce ingredients into a stainless steel or enamel saucepan and simmer until reduced by two-thirds. Cool. Heat the

grill (broiler) to a moderately high temperature. Grill (broil) the skewers without applying any oil. When juices begin to emerge from the chicken

baste liberally with the basting sauce. Allow a further 3 minutes for the chicken on skewers and not more than 5 minutes for the wings.

Tags: Barbecue, Chicken Recipes, Skewers

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