IN­DONE­SIAN CHICKEN SKEW­ERS

The Sunday Times - - TASTE -

serves 4/ prep 20min / cook 25min

1⁄2 small red onion, coarsely chopped 4 gar­lic cloves, coarsely chopped 2 fresh long red chill­ies, coarsely

chopped 4cm piece fresh gin­ger, peeled, sliced 1 tsp raw su­gar 11⁄2 tbsp grape­seed oil 1 stem lemon­grass, pale sec­tion only,

finely chopped 1 lime, rind finely grated, juiced 1 tbsp ke­cap manis, plus ex­tra, to

serve 800g chicken thigh fil­lets, trimmed,

cut into 3cm pieces 35g (1⁄3 cup) des­ic­cated co­conut 2 tb­sps wa­ter 300g green beans, trimmed, halved di­ag­o­nally 1⁄2 (about 800g) wom­bok (Chi­nese cab­bage), thickly sliced 200g bean sprouts, trimmed Lime halves, ex­tra, to serve 1 Place the onion, gar­lic, chilli, gin­ger, su­gar and 1 tbsp grape­seed oil in a food pro­ces­sor and process un­til smooth. Sea­son. Trans­fer two-thirds of the chilli mix­ture to a bowl and re­serve. Set aside. 2rind, Add lemon­grass, lime

juice and ke­cap manis to re­main­ing chilli mix­ture. Process un­til smooth. Trans­fer to a bowl and add chicken. Toss to coat. Thread chicken on to 8 pre-soaked bam­boo skew­ers. 3pan Heat a non-stick fry­ing

over medium-low heat. Add the re­served chilli mix­ture. Cook, stir­ring, for 2 min­utes or un­til aro­matic. Add the co­conut. Cook, stir­ring, for 2 min­utes or un­til aro­matic. Add wa­ter. Cook, stir­ring, for 3 min­utes or un­til thick. Trans­fer to a bowl. 4char­grill Pre­heat a bar­be­cue or

pan on medium-high. Driz­zle chicken with re­main­ing oil. Cook, turn­ing, for 10 min­utes or un­til cooked through. 5saucepan Mean­while, bring a big

of salted wa­ter to the boil. Cook beans for 2 min­utes. Add wom­bok and sprouts. Cook for 1 minute or un­til ten­der crisp. Re­fresh un­der cold run­ning wa­ter. Drain well. 6 Add veg­eta­bles to chilli mix­ture. Toss to com­bine. Serve with skew­ers, lime halves and ex­tra ke­cap manis. RECIPE: Ka­t­rina Wood­man, Taste Mag­a­zine PIC­TURE: Jeremy Si­mons

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