Chicken Yakitori

• 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

1. 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.
2. 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.
3. Combine chicken tenderloins with marinade and refrigerate for 3 hours, or overnight.
4. 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.
5. To serve, arrange skewers on a serving platter. Sprinkle with toasted rice and spring onions.

jasmine rice, soy sauce, sake, mirin, granulated sugar, orange zest, grapeseed oil, chicken, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/36507 (may not work)