Summary

Ingredients

• 400 g chicken thihs (meat)
• 2 leeks, thin
• 200 ml poultry stock
• 120 ml soy sauce, Japanese
• 3 tablespoon sugar

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Instructions

1. Debone the chicken thighs and cut the meat into approx. 2.5 cm pieces. Remove the withered leaves and roots from the leek, cut each into 8 equal pieces.
2. Soak the bamboo skewers in water for 30 minutes so that they don`t burn.
3. Mix the poultry stock with soy sauce and sugar and bring to the boil briefly. Skewer 3 pieces of chicken and 2 pieces of leek per skewer, start with the meat. The skewers should be set as tightly as possible. Dip the skewers in a little sauce, drain them and then sear them on the grill or, better, in a pan. Then pour the sauce over the skewers and pour it over the skewers until the sauce has boiled down and has made a syrupy glaze. Remove the skewers from the pan and serve.