Cone Bay Saltwater Barramundi with Spanner Crab
Bathed in sage and eschalot cream.
500g chicken livers, gizzards or boneless thigh meat
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 Tbs sake or dry sherry
1 Tbs brown sugar
2 garlic cloves, peeled and smashed
1/2 tsp grated fresh ginger
Spring onions, thinly sliced, for garnish
Cut chicken into 2.5cm pieces and place in a shallow dish.
In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons of sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with spring onions.
Credits: Cooking Times