- 1kg Chicken thighs (cut into bite-sizepieces)1/2 cup Lee Kum Kee Panda Brand OysterSauce1/4 cup ABC Sweet Soy Sauce1/4 cup Lee Kum Kee Salt Reduced SoySauce2 tbsp Obento Rice Wine Vinegar1/2 cup Pineapple juice2 tbsp Brown sugar5 Garlic cloves (crushed)Salt & pepper (to taste)Bamboo skewers (soaked in water)Cooked rice (to serve)
- Combine oyster sauce, sweet soy sauce, soy sauce, rice winevinegar, pineapple juice, garlic and sugar in large glass orceramic bowl. Stir until sugar has dissolved.Reserve ¼ cup of the marinade and add 1 tbsp of cookingoil. Set aside.Stir in the chicken. Refrigerate for 4 hrs or overnight.Thread about 4-5 chicken pieces onto presoaked bambooskewers.Preheat a barbecue grill or chargrill on medium.Barbecue the skewers for 3-4 mins each side (basting withreserved marinade) or until cooked through.Serve with rice, cucumber, tomatoes and lime.
Brands and product used
- ABC - Sweet Soy Sauce