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Chicken Skewers with Rice Cakes Recipe

Chicken Skewers with Rice Cakes Recipe

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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.

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