Kawa Yakitori

Carefully clean the Chicken skin, removing any excess fat or pin feathers. Cut the Chicken skin into strips approximately 2-3 cm wide and 10-15 cm long.

Bring a pot of water to a boil. Briefly blanch the Chicken skin strips for about 30 seconds, then immediately transfer them to an ice bath to stop cooking. This renders some fat and makes the skin pliable for skewering. Drain thoroughly and pat dry.

Fold each strip of Chicken skin accordion-style or in a tight zig-zag pattern onto Bamboo skewers, ensuring the skin is tightly packed to prevent it from unraveling during grilling. Aim for 3-4 folds per skewer.