Lemon and soy skewered chicken with hot dipping sauce

This soy-based marinade doesn’t need much time to give the chicken a fresh,
tangy flavour.
INGREDIENTS
1 stalk lemongrass, tough outer leaves
removed, finely chopped
juice of 1 lemon
1 tbsp light soy sauce
1 tsp caster sugar
salt and freshly ground black pepper
4 skinless chicken breast or thigh fillets
150g (51⁄2oz) fine rice noodles
For the dipping sauce
4 garlic cloves, grated or finely chopped
4 red chillies, deseeded and finely chopped
1 tbsp rice wine vinegar
pinch of caster sugar
juice of 1 lemon
METHOD
1 Put the lemongrass, lemon juice, soy sauce, and sugar in a bowl. Season with salt and pepper.
Cut each chicken fillet in half lengthways, add to the lemongrass mixture, and leave to marinate
while you prepare the noodles and dipping sauce.
2 Prepare the rice noodles according to the packet instructions, drain, and keep warm.
3 To make the dipping sauce, put all the ingredients, except the lemon juice, in a small pan.
Add 2 tbsp water, and heat gently until the sugar has dissolved – do not boil. Allow to cool,
then stir in the lemon juice.
4 Thread the chicken lengthways on to 8 medium skewers, allowing two for each person. Heat
a ridged cast-iron grill pan or frying pan until hot. Grill the chicken for 3–4 minutes on each side
until cooked through and lightly charred. Serve with the dipping sauce and the rice noodles.
PREPARE AHEAD The dipping sauce can be made several hours in advance. Chill until
needed, then bring back to room temperature and stir before serving.

Comments

Post a Comment

Popular posts from this blog

Chinese dumplings

Image
Wontons are steamed Chinese dumplings and great to have ready in the freezer. INGREDIENTS 175g (6oz) minced pork 2 spring onions, finely chopped 115g (4oz) shiitake mushrooms, finely chopped 1cm (1⁄2in) piece of fresh root ginger, peeled and grated 1⁄2 tsp sesame oil 1 tbsp chopped coriander leaves 1 tbsp light soy sauce freshly ground black pepper 20 wonton wrappers 1 egg, beaten lettuce or napa cabbage, for steaming METHOD 1 In a bowl, mix together the pork, spring onions, mushrooms, ginger, sesame oil, coriander, and soy sauce. Season with pepper. 2 Place each wonton wrapper on a clean surface and spoon a little of the pork mixture into the centre of each one. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal. 3 Fill a pan about one-quarter full of water and bring to the boil. Line the steamer with lettuce and add the wontons. Place the steamer on a rack so it sits above the water, cover, and steam for 10 minutes, or until...
Read more

Kasha pilaf

Image
Kasha pilaf This is a fragrant and tasty Middle Eastern-style dish. INGREDIENTS 2 tbsp butter 1 large onion, chopped 2 celery sticks, sliced 1 large egg, lightly beaten 200g (7oz) coarse kasha (buckwheat groats) or whole kasha 1 tsp ground sage 1 tsp ground thyme 115g (4oz) raisins 115g (4oz) walnut pieces, coarsely chopped salt METHOD 1 In a large frying pan, melt the butter and gently fry the onion and celery for 3 minutes, or until the vegetables begin to soften. 2 In a small bowl, mix the egg with the kasha, then add the mixture to the pan. Cook, stirring constantly, for 1 minute, or until the grains are dry and separated. Add 500ml (16fl oz) water, the sage, and thyme to the kasha. Bring to the boil, then reduce the heat, cover, and simmer for 10–12 minutes. 3 Stir the raisins and walnuts into the kasha. Cook for a further 4–5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season to taste with salt.
Read more

Mexician Recipes

Image
MEXICAN MEALS 1.) MEXICAN CHICKEN SOUP 1 - 3 lb. frying chicken, skinned, cut into serving pieces 2 cups canned tomatoes 1 clove garlic, minced 1/2 cup chopped onion 2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup) 2 cups cooked, drained pinto beans Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories. *********************************************************************************************** Mexician Recipes http://www.spoon-and.blogspot.com/ <!-- Google Tag Manager The Best Recipes in the World. Mexician Recipes --> Low f...
Read more