RGFE

Directions

For the sauce

Soak the dried mushrooms in warm water and squeeze out the excess liquid before using. In a large high-sided frying pan heat the oil and fry the diced onion, celery and carrot, along with the mushrooms, garlic and chilli. Once softened, add the sugar and deglaze with the white wine. Now add the sake, mirin, the soy sauce, and lastly, the tomato concentrate. Add half a litre of warm stock. Cook over a medium heat for about 10 minutes, then add the whole peeled tomatoes, drained, if using, or a little more warm stock if needed and continue cooking for another 10 minutes or so until the mixture has thickened to form a smooth sauce.

For the chicken skewers

Soak the wooden skewers in water for at least half an hour or they will burn. Use a barbecue for best results, otherwise use the oven with the grill element at maximum heat and cook the skewers on a metal grill with a foil-covered tray underneath. If necessary, bone the chicken thighs, (the bones can be used to make the stock for the sauce) and cut into pieces, 3cm by 2cm, leaving the skin on. Add salt and pepper. Thread 3 pieces of thigh per skewer and set aside. Cut the chicken breast into 3cm strips and add them to the skewers interspersed with pieces of leek of the same length. Cook on the grill, in the oven or in a frying pan, for about 7-10 minutes until cooked through, taking care to turn them. Once ready, serve with the tomato sauce.