The distance between the hot charcoal and where the skewers are placed should be about 5-6cm (2-2½”). (Note 5)
1. I used thin round 15cm (6”) bamboo skewers. But you could use a bit longer skewers or flat skewers. I find that thin round skewers are the easiest to thread the chicken pieces.
Soaking the bamboo skewers is very important. It prevents the skewers from getting burnt too quickly when grilled.
Number of skewers required varies depending on how many pieces of chicken and shallots/scallions you have. In my case, I had 49 chicken pieces and 24 shallots/scallion pieces. Because I made 4 chicken pieces with 3 shallots/scallions, I ended up with 8 negima (chicken and shallots/scallions) and 3 momo (chicken thigh) skewers. You can do any combination.
2. I bought thigh fillets which did not have skin on this time. But I sometimes use thigh with skin on which is equally delicious. You could also use chicken breast instead of thigh. Or a mixture.
3. Depending on the size of the pot, the time taken to reduce the sauce varies.
4. If shallots/scallions are left over, you could make a shallots/scallion skewer!
5. Depending on the griller/BBQ, you may need to adjust the distance/spacing as the temperature of the heat varies. The heat should be medium high to high.
6. I basted twice on each side but you can turn them over once more with another coating of sauce if you prefer a stronger flavour.
7. If you don’t line the baking tray with aluminum foil, the sauce will drop directly onto the tray and get burnt badly due to sugar in the sauce. Line it so that you don't have to clean the mess later.
8. Nutrition information is for 1 skewer assuming 12 skewers were made with equal distribution of ingredients.