Ingredients
500 g boneless skinless chicken breasts
1/4 cup hoisin sauce
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon sesame seeds (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Istanbul's food culture — kebabs, meze, börek, Turkish breakfast
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Istanbul's food culture — kebabs, meze, börek, Turkish breakfast
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
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Cut chicken breast into one inch pieces and set aside. In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well. Reserve about two tablespoons of the sauce to base the chicken while it's cooking. Add chicken and mix well. Cover and refrigerate for ten minutes. Preheat BBQ or grill to medium high heat. After ten minutes, thread chicken onto metal or wooden skewers. Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred. Serve and garnish with a sprinkle of sesame seeds. Enjoy.