Chicken & Shiitake Skewers

Name: Chicken & Shiitake Skewers
Yield: 4 servings
Cuisine: British
Ingredients: 500-600 g Chicken Fillets; 100-150 g Shiitake; Salt & Pepper; Oil for cooking; 2 tablespoons White/Brown Sugar; <Sauce Ingredients>; 4 tablespoons Soy Sauce; 4 tablespoons Water; 1 teaspoon Rice Vinegar; 2 teaspoons Corn Starch OR Potato Starch; <You Need>; Bamboo Skewers

Hiroko Liston @hirokoliston

Melbourne, Australia

Just two ingredients and a little bit extra effort make this amazing dish. When you find thick & plump fresh Shiitake (mushrooms), please try it! Chicken can be thigh, breast or tenderloin, but Chicken and Shiitake need to be cut to similar sizes so that they will be cooked evenly.
Same as ‘Yakitori’, if you cook using BBQ, bamboo skewers need to be protected as they burn easily. I recommend to soak the skewers very well first. You can, of course, cook them using a frying pan.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500-600 gChicken Fillets
100-150 gShiitake
Salt & Pepper
Oil for cooking
2 tablespoonsWhite/Brown Sugar
<Sauce Ingredients>
4 tablespoonsSoy Sauce
4 tablespoonsWater
1 teaspoonRice Vinegar
2 teaspoonsCorn Starch OR Potato Starch
Bamboo Skewers

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Steps

1

Soak skewers in a shallow dish of cold water for at least half an hour, then drain.
2

Cut Shiitake into quarters and cut Chicken Fillets into similar size pieces. Thread Chicken and Shiitake onto skewers.
3

Combine the sauce ingredients in a saucepan and bring to the boil, stirring, until the sauce thickens.
4

Heat a barbecue plate or a frying pan. Season the skewers with Salt and Pepper lightly, and cook the skewers until cooked through.
5

Brush or spoon the sauce over each skewer and serve.