This dish is great, but it takes quite a long time to make due to the “skewering” process. It’s worth it though!
You can marinade pretty much any part of the chicken as well as small vegetables. At the very least I would take chicken thighs and spring onions, cut in chunks of about 3 cm. Chicken liver can also be a good option.
Marinade:
– 1 dl dark soy (or tamari)
– 0.5 dl mirin (or sweet vermouth)
– 2 Tbsp of sake (or dry sherry)
– 1 Tbsp of brown sugar (or “mörk sirap”)
– 2 garlic cloves, grated (or pressed)
– 2 cm fresh ginger, grated
Cook the marinade until it thickens (7-10 minutes) and reserve some for later. Pour the marinade over the chicken and let it marinade in the fridge for about 1-4 hours.
Soak bamboo skewers in water for 1 hour.
Skewer the chicken pieces and alternate with pieces of spring onions.
Broil or grill until cooked. Under the broiler, the chicken will take about 7-10 minutes to cook and the livers will take only about 3.
Don’t forget to drizzle the reserved sauce at the end.
Serve with rice.
