Chicken Skewers

Tips:

Le Creuset cast iron grill is good at heat retention, which can seal in the juice and nutrition but make the food crispy, and the ribbed base gives characteristic grill lines and flavour even.

• Product used: Square Skillet Grill With Handle 26cm

Ingredients 

(Servings: 2)

■Perilla Plum Boneless Chicken Wings

• 8 Boneless Chicken Wings
• 2 Perilla Leaves
• 4 Small Japanese Pickled Plums
• Salt to taste

■Teriyaki Grilled Chicken & Scallion Skewers

• 60g Chicken Meat
• 1 Long Scallion
• 2 tablespoons Teriyaki Sauce

■Cheesy Chicken Sticks

• 150g Ground Chicken
• 1 Cheese Stick
• 1 teaspoon Salt
• 1 teaspoon Cornstarch
• 2 tablespoons Teriyaki Sauce

Instructions

■Perilla Plum Boneless Chicken Wings

1. Thread 4 boneless chicken wings onto 2 bamboo skewers. Season lightly with salt.
2. Lightly oil cold Skillet Grill and heat over low heat for 1 minute. Increase to medium heat and grill wings on both sides until golden and fully cooked. Remove from pan, add plum, and wrap with perilla leaves when eating.

■Teriyaki Grilled Chicken & Scallion Skewers

1. Cut chicken and scallion into evenly sized pieces and thread onto bamboo skewers.
2. Lightly oil cold Skillet Grill and heat over low heat for 1 minute. Increase to medium heat and grill until golden. Brush with teriyaki sauce and let it reduce. Serve and enjoy.

■Cheesy Chicken Sticks

1. Mix ground chicken with salt and cornstarch. Cut cheese stick in half.
2. Insert bamboo skewers into cheese, then mold chicken around it into a cylinder shape. Chill in the fridge for 1 hour to set.
3. Lightly oil cold Skillet Grill and heat over low heat for 1 minute. Increase to medium heat and grill until golden. Brush with teriyaki sauce and let it reduce. Ready to serve.