Japanese Chicken Skewers
1.
Pour the seasoning for the sauce into the pot and boil
2.
Cook on low heat until the sauce thickens
3.
Soak the bamboo sticks in water for later use
4.
Cut shiitake mushrooms, pierce small green peppers, cut chicken thighs into small pieces, and cut green onion into small pieces
5.
Skewer shiitake mushrooms, green peppers and chicken scallions into skewers
6.
Preheat the oven to 200°C, send it to the skewers and grill for 4 minutes
7.
After removing, brush the sauce on both sides, or sprinkle with salt and pepper
8.
Return to the oven and bake for another 4 minutes
9.
Take out the second time and brush the sauce on both sides
10.
Return to the oven and bake for 4 minutes, and the surface of the skewers can be colored
Tips:
1. The sauce needs to be boiled to thicken to better adhere to the skewers
2. Roasted until half cooked and then brushed with the sauce is to prevent the sauce from being overheated in the oven and burnt
3. If the coloring of the skewers is not satisfactory, you can move to the top of the oven and bake it for 1-2 minutes when it is almost ready.
4. Bake for a total of 10-15 minutes, adjusted according to the size of the skewers and the actual temperature of the oven
