Ingredients
- For The Chicken Skewers:
- 6 pieces skinless/ boneless chicken thigh cut into 1/2 inch size pieces
- 12 pieces fresh Kaffir lime leaf
- 3 whole spring onion - cut into 1 inch pieces
- For the Sticky Chicken Sauce:
- 1/4 cup Lee Kum Kee Premium Soy Sauce
- 1 tablespoon minced fresh ginger
- 1 tsp minced fresh garlic
- 2 tablespoon lime juice
- 2 tablespoon honey
- 1 tsp toasted sesame seeds
- 1/2 tsp finely minced fresh chili
- 1/4 cup chicken stock
- For the spiced cucumber salad:
- 7 small cucumbers - sliced into thin medallions
- 2 tsp fine sea salt
- 1/4 cup rice vinegar
- 1 tsp minced fresh ginger
- 1 while finely sliced red chili
- 1/4 cup finely sliced red onion
- 1/4 cup finely sliced carrot
- 2 tablespoon fresh coriander & mint
- 1 tablespoon Lee Kum Kee Premium Soy Sauce
- 2 tablespoon toasted sesame seeds
- 2 tsp sesame oil
Method
- For the Chicken Sauce combine all ingredients in a small sauce pot & bring to simmer.
- For the Chicken Skewers:Thread diced raw chicken pieces, spring pieces & Kaffir Lime leaves alternatively onto bamboo skewers.
- Brush chicken skewers with warm Sticky Soy Glaze & chargrill on BBQ for approximately 10 minutes until cooked.
- For the Spiced Cucumber Salad:Season thinly sliced cucumbers with sea salt & let sit 10 minutes. After 10 minutes place cucumbers onto paper towel & squeeze excess moisture from cucumbers. Place dried cucumber slices in mixing bowl with remaining salad ingredients & toss to combine well .
- Place cooked Sticky chicken skewers on serving plate & drizzle with extra Sticky glaze sauce, top with thinly sliced spring onion .Serve a heaping spoonful of Spiced Cucumber Salad alongside Sticky glazed chicken skewers
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
