BBQ ready bacon-wrapped yakitori skewers.
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Ingredients (serves 4)
- 2 chicken thighs, excess fat and skin removed, cut into 2cm pieces
- 20 very thin slices streaky bacon, halved
- 6 thick spring onions, white and pale green parts only
- 4 thick spears asparagus
- 8 small button mushrooms or 6 medium, halved
- 5 tbsp. Chang’s Hoisin sauce
- 1 tbsp. Chang’s Light Soy Sauce
- 1 tsp. Chang’s Sesame Oil
- Marinate the chicken in two tablespoons of Hoisin sauce for 2-12 hours, covered in the fridge.
- Once ready, wrap the bacon around the chicken, and alternate with spring onions on soaked wooden skewers.
- Heat the remaining Hoisin sauce with the Soy sauce, Sesame Oil and two tablespoons of water in a small saucepan and reserve.
- Cook the skewers over medium heat on a BBQ or grill until just done. Transfer to platters and spoon over the remaining sauce to serve.