Put the hygaditos soak in abundant cold water for half an hour, to remove all the blood well.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make chicken |
| 300 gr. of breast or bone polkus thighs 300 gr. of chicken wings boneless 250 gr. of chicken hygaditos 2 onions 16 peppers salt pepper olive oil for the sauce |
Ingredients to make chicken
2. Cut the breast and chicken wings into small pieces, and chives in pieces about 3 cm long.
3. Soak the bamboo sticks in cold water for a few minutes to prevent you from burn during cooking to prepare the hygadite skewers putting 4 pieces in each.
4. Repeat the same operation with wings, breast, onion and peppers. Protect the skewer tips, which are exposed, with aluminum foil.
5. To make the Yakitori sauce, mix the sugar, liquor and soy sauce in a thick background. Bring to boiling over low heat, and let it reduce up to two thirds.
6. Salpimentar the skewers and spread the vegetables with a little oil so that the skin does not deal with putting them on the fire.
7. Make grilled skewers or grilled. Paint them with the Yakitori sauce, two or three times during cooking.
8. Serve the newly made skewers accompanied by the remaining Yakitori sauce in Salsra apart.
9. Tip: Mirin is a sweet rice liquor, of habitual use in Japanese cuisine, but if you prefer you can replace it with Jerez wine.
