Written By Rebecca Wellman Edibles / Food / How to Cook / Main course / Recipes Nov 27, 2020 Skewered SHARE VIA: Facebook Twitter PinterestSpicy Chicken and Shiitake SkewersRebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce.Serves 4½ ripe Asian pear, grated, with any juices2 Tbsp red miso1 Tbsp tamari or soy sauce1 tsp sesame oil3 Tbsp fish sauce1 tsp chili flakes2 Tbsp minced garlic2 Tbsp minced ginger¾ cups water, divided2 large boneless skinless chicken breasts chopped into 1.5-x1.5-inch pieces20 shiitake mushrooms, stems removed12 – 24 scallionsOlive oil3 Tbsp rice vinegar1 Tbsp honeyFresh cilantro and lime wedges to serve In a large bowl, combine pear, miso, tamari, sesame oil, fish sauce, chili flakes, garlic, ginger and ¼ cup water. Add the chicken, stir to coat well, and let marinate for at least 3 hours, preferably overnight.Thread the chicken, interspersed with the mushrooms, on 4 metal skewers. Keep the marinade. (If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes before using.)Heat a grill to high heat.Brush the skewers and the scallions with a bit of olive oil, ensuring you coat the mushrooms well.Grill skewers for 15-18 minutes, rotating occasionally, until chicken is cooked through. Grill the scallions for about 3 minutes until slightly softened and browned.While skewers are grilling, pour the reserved marinade into a small saucepan and add the remaining ½ cup of water, the rice vinegar, and the honey. Bring to a complete, rolling boil and continue boiling for at least one minute (this must be done to kill any bacteria from the raw chicken), then reduce to a simmer and cook for another 4 – 5 minutes. Remove from heat.Plate skewers and top with cilantro. Serve with lime wedges, sticky rice, roasted broccolini, and the hot marinade.Recipe and Photography: Rebecca WellmanchickenmushroomsOct|NovOct|Nov issueRebecca Wellmanrecipeshiitakeskewers SHARE VIA: Facebook Twitter Pinterest Written By: Rebecca Wellman Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ... Read More You may also like EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More EAT Magazine News / Food News November 30, 2020 CITY EATS December 2020 | January 2021 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well ... Read More Food / Food News / Restaurants November 30, 2020 Eating Out—At Home Originally published in EAT Oct|Nov issue. Are you missing those romantic date night dinners, a favourite dish from a local chef, the fluffy ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Comments are closed.