Teriyaki Chicken Skewers
Food
Asian
A simple buffet solution with pickled cucumber and mouli. Replace chicken with turkey for a festive flavour.
10 Servings
Ingredients
1kg chicken breast, skinless
Enough Knorr Blue Dragon Teriyaki Marinade to cover chicken
30 wooden skewers
150ml Japanese rice vinegar
2g star anise
75g demerara sugar
50g mouli / radish
100g cucumber
Method
- Soak the wooden skewers in cold water for 24 hrs.
- Cut the chicken into 2cm dice and cover in Knorr Blue Dragon Teriyaki Marinade.
- Thread the chicken onto the skewers (3 per portion) and leave in the fridge until ready to cook.
- To make the pickles: heat vinegar, star anise and demerara sugar until the sugar dissolves. Set aside to chill.
- Add small cubes of the mouli to pickling liquor for 2 hrs, then add thinly sliced cucumber for 30 mins prior to service.
- Before service, cook the skewers on a griddle, over a medium heat, until cooked through.
- Sprinkle with sesame seeds and serve on a platter with the pickled cucumber and mouli.
