Description
A night market snack emitting an intense aroma, where chicken tail meat (bonjiri/Ji Pigu) is skewered, coated in sweet/savory five-spice and soy sauce, and charcoal-grilled ultra-crispy.
Restaurants serving Grilled Chicken Tail (Bishop's Nose) Skewer
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken tail(Ji Pigu)
- Special BBQ sauce
- Five-spice powder
- Garlic
- Thick soy sauce
Instructions
- [Authentic Recipe]
- [Prep] Prepare chicken tail meat (bonjiri: called 'Ji Pigu' in Taiwan). Carefully remove the odor-causing oil glands (yellow parts) with a knife and wash well.
- Parboil briefly in water with rice wine, ginger, and scallions to completely remove scum and odor.
- Skewer 4-
- prepped bonjiri successively onto a bamboo stick.
- [Grilling] Place on a charcoal grill net and cook slowly. Being lumps of fat, massive fat drips onto the charcoal, creating fierce smoke and flames, which produces the ultimate savoriness (smoke effect).
- Brush with a special sauce of Jiangyou Gao, sugar, grated garlic, and five-spice. Grill thoroughly until the fat renders out completely and the surface skin becomes 'ultra-crispy golden brown' to finish.
Learn more Spice, substitutes, tips
Key spices
Five-spice and Charcoal smoke aroma
Substitutes at Japanese supermarkets
Japanese Yakitori bonjiri
Pairing
Kaoliang liquor or Cold Beer
Trivia
[For Adults] To avoid the direct name 'Ji Pigu (Chicken Butt)', it was given the elegant name 'Qi Li Xiang (Fragrance Reaching Seven Li [~28km])' because it smells so good. An expert's taste where prep and grilling control are life.
Eating tips & etiquette
[Unique Eating] Crunch down the crispy skin and sauce on the surface, and instantly wash away the supreme chicken fat bursting 'sizzle' from inside with beer!
Allergen
Chicken, Soy, Wheat, Sesame