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Recipe: Chicken Skewers


Chicken Skewers

2 tbsp light soy sauce
Caster sugar 1 tsp
1kg/2.25lb diced chicken breast
3 coriander roots (or stems), chopped
20 white peppercorns
2cm piece ginger
6 cloves garlic
Vegetable oil for deep frying
24 skewers soaked in water for 15 minutes

Ingredients for the Dipping Sauce

3 red chillies, deseeded
2 cloves garlic
1 coriander root (or stems) chopped
1 tsp salt
2 tsp caster sugar
Thai rice vinegar (white wine vinegar)


Mix the soy sauce with the sugar and a pinch of ground pepper and pour it over the chicken pieces.

Blend the coriander roots, peppercorns,ginger and garlic and some salt in a food processor to a coarse ground paste. Toss the marinated chicken in this mixture.

Thread the chicken onto the skewers and grill until golden brown, about 5-6 minutes. Keep warm tightly wrapped in foil in a low oven. Serve with the dipping sauce below.

Recipe for Dipping Sauce

Whizz the chillies, garlic and coriander root with the salt and sugar in a food processor until smooth. Add the vinegar to taste (about 2 tbsp) - the flavour should be sour, salty and sweet. If it's very acidic then dilute it with a little water. This will also make it easier to pour.

A nice touch would be to give everyone their own little bowl of sauce - then double dipping won't be an issue.

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