Japanese Yakitori

I made these for our Asian themed banquet, and my family really loved them. The sauce is so easy to make and delivers a perfect ratio of sugar/salt which is crucial in Asian cooking. Yakitori is a Japanese type of skewered chicken, (thank you Wikipedia). I hope you enjoy!







Ingredients
1/2 cup reduced-salt soy sauce
1/4 cup chicken stock
1/4 cup sherry
1/4 caster sugar
1kg chicken breasts, cut into pieces
6 green onion bulbs, sliced into roughly 3cm lengths

Method
Soak skewers in cold water for around 10 minutes. Meanwhile, combine the soy sauce, stock, sherry and sugar in a saucepan over medium high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes. Allow to cool while you prepare the skewers. Thread chicken pieces and onion onto skewers; makes around 12 to 15 depending on size of chicken pieces. Place them in a dish and pour the sauce over them. Leave the sticks for 20 minutes in the fridge. Then rotate the sticks in the sauce and leave them for a further 20 minutes. (You can stick this marinating step, if short on time). Preheat a fry pan on medium high heat, with a small drizzle of soy sauce. Grill the skewers along with the sauce in the pan (if cooking chicken skewers in batches, pour small bits of sauce with each batch). Continue to grill them until cooked through, for around 6 to 8 minutes. Serve with rice or salad.