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Malay chicken skewers


Malay chicken skewers

Malay chicken skewers

Ingredients

  • 750g chicken thigh fillets, fat trimmed
  • 3 eschalots, peeled
  • 2cm piece of ginger, peeled
  • 1 birdseye chilli, halved, seeded
  • 1 lemongrass stalk, trimmed, chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • Steamed rice, cucumber and pineapple acar, cucumber strips, to serve
  • Kj 980, fat 9g, sat fat 3g
  • $3 per serve

Method

  1. Cut chicken into 2cm-wide strips. Place in a shallow bowl.
  2. Place eschalot, ginger, chilli, lemongrass, spices and salt to taste in a food processor. Process until a coarse paste forms. Add to chicken and toss to coat.
  3. Line a baking tray with foil and spray with cooking oil. Thread chicken strips onto soaked bamboo skewers and place on prepared tray. Cook under a preheated grill for 5-10 minutes, turning once, until browned and cooked through. Serve with steamed rice, cucumber and pineapple acar and cucumber strips.
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Recipe Rating

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