Chicken Yakitori - cooking recipe

Ingredients

2 tbsp jasmine rice
1/3 cup tamari soy sauce
1/4 cup sake
1/4 cup mirin
1/2 cup granulated sugar
2 tsp Chinese five-spice mix
2 tbsp orange zest
2 tbsp grapeseed oil
24 None chicken tenderloins
2 None spring onions, sliced thinly on the diagonal

Preparation

Heat a medium frying pan over medium heat. Toast rice, stirring frequently, for 5 mins, or until fragrant and light golden brown. Transfer to a mortar and pestle and pound until finely ground. Set aside.
Combine tamari, sake, mirin, sugar and spice mix in a small saucepan over medium heat. Bring to a simmer and cook for 2 mins, or until sugar dissolves. Remove from heat and add orange and oil. Transfer to a small bowl and refrigerate until cool.
Combine chicken tenderloins with marinade and refrigerate for 3 hours, or overnight.
Preheat grill. Drain chicken, reserving marinade. Thread tenderloins onto skewers in an `S' shape. Cook skewers, brushing with reserved marinade, for 8 mins, turning frequently, until charred and cooked through.
To serve, arrange skewers on a serving platter. Sprinkle with toasted rice and spring onions.