Char sui chicken skewers with ginger rice
Char siu sauce
Raw skinless chicken breast
120 g, (buy 150g), fat trimmed, cut into 2cm pieces
¼ cup(s), (50g) or long-grain white rice
1 tbs, (2cm piece), thickly sliced
1 x 3 second spray(s)
½ bunch(es), (Chinese broccoli)
1 medium, sliced and steamed, to serve
- Combine char siu sauce and 1 tablespoon hot water in a medium bowl. Add chicken, tossing to coat. Cover with plastic wrap and refrigerate for at least 3 hours.
- Thread chicken onto 2 bamboo skewers soaked in cold water. Reserve marinade. Cook rice with ginger following packet instructions. Drain and cover to keep warm.
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook skewers for 3–4 minutes each side, brushing with reserved marinade halfway through cooking. Transfer to a plate. Remove ginger from rice and serve char siu chicken skewers on bed of rice with steamed Chinese broccoli and carrot.