Japanese chicken yakitori

Recipe Ingredients: 

• 1/2 cup reduced-salt soy sauce
• 1/4 cup Massel chicken style liquid stock
• 1/2 cup kisan canola cooking oil
• 1/4 cup mirin
• 1/4 cup caster sugar
• 1kg chicken thigh fillets, trimmed, cut into 3cm pieces
• 8 green onions, trimmed, cut into 4cm lengths
• steamed white rice, to serve

Recipe Method: 

• Soak skewers in cold water for 15 minutes. Drain.
• Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
• Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
• Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.