THAI CHICKEN SKEWERS WITH COCONUT RICE
PREP AND COOK: 50 MINS
• 1 bunch fresh
• 1kg chicken breast fillets, trimmed
• 1 tblsp vegetable
• 1 tblsp finely
grated fresh ginger • 4 cloves garlic,
• ¼ cup oyster sauce
• 1½ cups jasmine
• 270ml can coconut
• 1/3 cup fish sauce • 1/3 cup lime juice • ¼ cup sweet chilli
1 To make dressing, combine all ingredients in a small bowl.
2 Finely chop coriander roots and stems. You will need ¼ cup. Place in a large bowl. Reserve a few leaves for garnish.
3 Cut each chicken fillet horizontally through the side to make two thin pieces. Cut lengthways into 3cm-wide strips. Toss chicken with roots and stems, oil, ginger, garlic and sauce. Cover. Refrigerate for 1 hour. Soak 18 x 25cm wooden skewers in water for 30 minutes. Drain.
4 Meanwhile, make coconut rice. Combine all ingredients with
1½ cups water in a medium saucepan. Bring to boil. Simmer, covered, for 14 minutes, or until rice is tender. Remove from heat. Stand, covered, for 10 minutes.
5 Thread chicken strips onto skewers. Place on a tray lined with baking paper.
6 Heat an oiled chargrill plate over a medium heat. Add skewers in two batches. Cook, turning occasionally, for about 3 to 4 minutes on each side, or until chicken is cooked. 7 Serve skewers with coconut rice, dressing and lime cheeks, if desired. Garnish with reserved coriander leaves.
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