Chicken and spring onion skewers
( MAKES 12 )
Photo by Doug Sherring
- Cut the spring onions into 2-3 cm strips. Thread on the skewer sticks, alternating with the chicken.
- Season well with salt and pepper and fry in batches on a hot cast-iron frying pan, in a little cooking oil. Cook for about 5-6 minutes each side.
- Before removing from the pan squeeze over a little lemon juice. Remove from heat and season with sea salt. Serve with additional lemon wedges.
For another easy Japanese dish from Delaney see her simple salmon salad