Chicken Yakitori
with Crispy Red Onions and Sweet and Sour Noodles (F)
- Cereals containing gluten
- Soya
- Fish
- Egg
Patrick has been working on a theory that the fewer utensils you use to eat a meal, the tastier it’s likely to be. Think about it - everything you eat with only a fork is usually delicious. Dispense with cutlery entirely to use your fingers and suddenly you’re in taste bud paradise. That was the thinking behind this Japanese favourite. A surefire winner in the eateries of Tokyo, pick it up with your fingers and get stuck in! The first person to finish has to shout ‘Banzaaaiiii’!
Ingredients
4
Spring Onion
1.5
Green Beans
1
Red Onion
2
Garlic Clove
6
British Chicken Thighs
2
Rice Vinegar
2
Soy Sauce
(Contains: Cereals containing gluten, Soya)
1
Lime
3
Sweet Chilli Sauce
1.5
Fish Sauce
(Contains: Fish)
1.5
Plain Flour
(Contains: Cereals containing gluten)
3
Egg Noodle Nest
(Contains: Cereals containing gluten, Egg)
8
Skewers
Not included in your delivery
Salt
Pepper
Olive Oil
Utensils
Instructions
Slice the spring onion into thin discs, separating the white and the green parts. Cut the very top and bottom off the green beans (i.e. ‘top and tail’ them). Peel the red onion, slice lengthways through the root and thinly slice. Peel and finely dice the garlic and chop the chicken into small bite-size pieces.
Mix the garlic, chicken, rice vinegar and soy sauce in a bowl. Put the bowl in the fridge for 10 mins. Soak your wooden skewers in water (to stop them burning later). Boil a pot of water for your noodles with ½ tsp of salt.
Roll the lime firmly backwards and forwards on a chopping board under your hand. Tip: Rolling the lime will make it easier to juice. Cut the lime in half and squeeze out all the juice into a bowl. LH: Mix the lime juice, sweet chilli sauce and fish sauce together in a bowl.
Mix the red onion with the flour and a pinch of salt and pepper. Heat 1 tbsp of oil on high heat in a non-stick pan. Fry off the onion in batches until completely crispy and brown. Keep to the side.
Cook the noodles for around 4 mins in the boiling water or until ‘al dente’. Tip: ‘Al dente’ means they are cooked through but are slightly firm in the middle. Drain the noodles but keep back 2 tbsp of the noodle water. Put the noodles back in the pot and cover with cold water for later.
Pre-heat your grill to high. Thread the chicken pieces onto the skewers. Put them under the grill on the top shelf. Cook for around 10 mins, turning occasionally, until browned off on all sides.
Heat 1 tbsp of oil in a non-stick pan on high heat. Cook the whites of the spring onion. Add the green beans and cook for 3 mins. Add the noodles, sweet and sour mixture and noodle water.
Toss ingredients together and continue to cook for a minute. Serve the noodles into warm bowls and top with the chicken.
