Tuesday, November 04, 2008
Chicken Skewers
Chicken Skewers
This is another very simple appetiser made based on a tightly controlled budget =x
Ingredients:
400 gm Chicken breast/thigh
2 tbspn Oyster sauce
2 tbspn Soy sauce
2 tbsp Hua Diao Jiu
1 Capsicum of any color
1 scattering of fine salt
Honey (optional)
Dark Sauce (optional for darker colored chicken)
Cooking method:
1) Cut the breast/thigh into bite sized cubes and marinate with the sauces and the wine as well as salt.
2) Cut the capsicum into flat squares roughly the same size as a chicken cube.
3) Skewer the chicken and capsicum alternately through bamboo skewers that have been soaked in water for at least an hour. This prevents the skewers from blackening during cooking.
4) Bake the skewers in a convection oven until it is cooked through and the capsicum is slightly blackened at the edges. If you are using honey, brush the honey over the chicken once in a while during cooking, turning it as it cooks. I personally would rather grill or barbeque the skewers but I didn't have the luxury of a flame grill at home.
Note: One flaw with this dish might be that it is too dry, especially if it is chicken breast you are using. Drizzle a little oyster sauce or melted butter or prepare a light tasting sauce of your own preference.
Chicken thighs should be good on their own. The fat content is much higher, making the meat sweeter, juicier, sleek and more tender.
