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Ingredients:
For the chicken skewers for 3:
4 chicken breasts, cut into small bite sized pieces
60ml oyster sauce
3 tbsp ketchup
2 tbsp honey
3 tbsp sriracha
3 cloves of garlic, crushed
2 tbsp grated ginger
2 tbsp soy
2 tbsp sesame oil
Juice of 1 lime
Rapeseed oil for brushing
Sesame seeds for topping
Spring onions for topping
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For the rice
5 shallots, sliced
2 tbsp butter
2 large garlic cloves, crushed
130g rice
400ml water
2 tbsp sesame oil
2 tbsp sesame seeds
2 tbsp soy sauce
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Method:
1). First, mix all the sauces together for the chicken marinade, set aside about 5 tbsp of the marinade for brushing on later. Add your chicken to the marinade and mix well, marinade in the fridge overnight or for at least 4 hours
2). To make the rice, fry your shallots in a little oil until crispy, set aside. Then heat your butter in a saucepan and add the garlic, cook for a few mins then add your rice and toast for 2 mins. Add in the water, pop the lid on and boil for 15 mins. Once done leave with the lid on for 5 mins then stir in your sesame oil, soy, sesame seeds and crispy shallots.
3). While the rice is cooking, skewer your chicken bits and brush with some rapeseed oil then place on a hot grill and cook until crispy and charred, should take about 10 mins.
4). To plate, add your rice then top with the chicken skewers, brushing over the reserved marinade. Sprinkle with some fresh spring onion and sesame seeds!