Real Food

THAI CHICKEN SKEWERS WITH CO­CONUT RICE

that's life (Australia) - - Contents -

MAKES 18

PREP AND COOK: 50 MINS

• 1 bunch fresh

co­rian­der

• 1kg chicken breast fil­lets, trimmed

• 1 tblsp veg­etable

oil

• 1 tblsp finely

grated fresh gin­ger • 4 cloves gar­lic,

crushed

• ¼ cup oyster sauce

CO­CONUT RICE

• 1½ cups jas­mine

rice

• 270ml can co­conut

milk

DRESS­ING

• 1/3 cup fish sauce • 1/3 cup lime juice • ¼ cup sweet chilli

sauce

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.

This fra­grant feast of recipes will make any­one skip order­ing take­away

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.