Chicken Skewers with Rice Cakes Recipe
Chicken Skewers with Rice Cakes Recipe
Serves 4.
Chicken
Another generic Thai style dish great for barbecues at the beach
4cm piece ginger, peeled, sliced
4 large cloves garlic, sliced
½ teaspoon ground turmeric
3 tablespoons finely chopped coriander stalks
2 tablespoons grated palm sugar
1 tablespoon naturally brewed soy sauce
4 tablespoons vegetable oil
600g free range, skinned, boned chicken thighs, each cut into 4 across the grain of the meat, each piece light beaten out
3 tomatoes, cored and cut into small wedges
½ cucumber, peeled, thinly sliced
coriander sprigs and lime wedges for serving
Put the ginger, garlic, turmeric, coriander stalks, sugar, until smooth.
Pour into a mixing bowl.
Add the chicken and mix well.
Marinate overnight or minimum 1 hour.
Thread each piece of chicken onto a soaked bamboo skewer, shaking off any excess marinade.
Heat a barbecue to moderate and barbecue the chicken on the skewers for bout 4 minutes on each side or until well browned and cooked through.
Place on a platter with the tomatoes, cucumber, coriander sprigs and lime wedges and the following rice cakes.
Rice cakes
This is a simple and delicious way to use up leftover rice.
4 cups leftover white rice
2 eggs beaten
6 tablespoons flour
½ teaspoon salt
Put everything except the oil into a mixing bowl and mix well.
With wet hands, form into flattened cakes about 6cm in diameter and 2cm thick.
Heat the oil in a frying pan, or brush the cakes with oil and fry or barbecue for 4 minutes on each side until cooked through and well browned.
Makes about 16.