Channelnewsasia.com - Morning Chef

Recipe provided by: Shinji Sudo

Other Recipes
•	Pesto Salmon with Pasta
•	Oxtail Soup
•	French Onion Soup
•	Salad with Balsamic Vinegar
•	Chicken Katsu with Curry
•	Zaru Soba
•	Gyu Don
•	Teriyaki Chicken Rice Bento
•	Yaki Udon
•	Masala Ajwain Puri
•	Chilli Cheese Toast
•	Lahsooni Mushroom and Babycorn
•	Fruity Summer Delight
•	Basil and Tomato Pasta
•	Chicken Makhni (Butter Chicken)
•	Carrot Coriander Soup
•	Nasi Aswan
•	Chilled Drunken Chicken
•	Lamb Shank with Khabsa Sauce
•	Faroug
•	Taboule
•	Korean Recipes
•	Tataki Salmon Rolls with Cauliflower Mousse
•	Yakitori
•	Pan-fried Crab Cakes with Coriander and Ginger Emulsion
•	Ocean Trout Fillet, Soto Ikan and Sticky Rice
•	Ayam Buah Keluah
•	Tangy Pot Stickers with Ginger and Garlic Chives

Yakitori (Chicken Wing)

Ingredients:

2 pcs chicken wing
Salt
20cm bamboo sticks

Method:

Skewer the chicken wing using the bamboo stick
Season with salt.
Place on Yakitori charcoal grill and cook for about 6 minutes.

Yakitori (Chicken Meatball)

Ingredients:

100g minced chicken meat
80g onions, chopped
8g black sesame
20ml Japanese soya sauce
10g sugar
1 egg yolk
20cm bamboo sticks

Method:

Add all ingredients and mix in a bowl.

Shape into a small ball and skewer three pieces on bamboo stick.

Place on Yakitori charcoal grill and cook for about 5 minutes.

Yakitori (Chicken Leg)

Ingredients:

250g chicken leg
20g leeks
Salt
20cm bamboo sticks

Method:

Cut chicken leg into six pieces, about 60g per skewer.

Cut leeks into half.

Skewer the leek and then the chicken leg alternately.

Season with salt.

Place on Yakitori charcoal grill and cook for about 5 minutes.

Yakitori (Salmon)

Ingredients:

40g salmon belly
Salt
20cm bamboo sticks

Method:

Cut salmon belly into large cubes and skewer three pieces on bamboo stick.

Place on Yakitori charcoal grill and cook for about 5 minutes.