Chicken and Spring onion Skewers

Ingredients for Chicken and Spring onion Skewers

• Vegetable oil for brushing

• 60ml mirin (Japanese sweet rice wine)

• 45ml soy sauce

• 3 tablespoons sake or dry Sherry

• 2 teskedar socker

• 3 bunches large spring onions

• 450g skinless boneless chicken thighs (about 3), cut into 1-inch pieces

• 12 (8-inch) wooden skewers

Line bottom of a grill pan with foil and cover with rack. Lightly brush rack with oil.

Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 80ml , about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.

Cut white and pale green parts of spring onions crosswise into 1 1/2-inch pieces (reserve spring onion greens for another use).

Cook spring onions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat spring onions dry with paper towels.

Preheat grill. Thread 1 skewer alternately with chicken and spring onions, using 3 pieces of each and piercing spring onions crosswise through centre. Place skewer on rack of grill pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and spring onion pieces left over.)

Cover exposed skewers (but not chicken or spring onions) with a strip of foil to prevent scorching.

Grill skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Grill until other side of chicken is slightly charred and cooked through, about 4 minutes more.

Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.

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