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 Food News November 2, 2022 Rancho Vignola – Vancouver Island Harvest Sale – November 25 & 26, 2022 For the ninth year in a row Rancho Vignola is setting up its Vancouver Island Harvest Sale here at the Mary Winspear Center in Sidney. Many of ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Comments are closed.