When I received a parcel from Hello Fresh a few weeks ago with ingredients to try 3 different recipes, the chicken skewers with rice was my favourite one. Â Its original title is “Madame Tuyet’s Chicken Skewers with Ginger Rice“, but typical me – I didn’t properly read the recipe and added the ginger to the marinade rather than the rice. Â The result was very delicious indeed: Â beautiful tender chicken immersed in an South-East Asian inspired marinade on the most light and fluffy rice I have ever managed to make.
Here the recipe as of Hello Fresh with a few little changes a la Ute.
Madame Tuyet’s Chicken Skewers with Ginger rice
Cooking Time: 40 min
Amount: for 2 people
- 2 chicken breasts
- 200 g basmati rice
- 150 g of tenderstem broccoli
- half a medium-sized onion
- 1 kaffir lime leave
- 1/2 tsp of five spice
- 1/4 tsp of tumeric
- 1/4 tsp of paprika powder
- 1/2 tsp of sugar
- 1 small clove of garlic
- 10 g of fresh ginger
- 2 tbsp of soy sauce
- 2 tbspÂ of dried coconut
- 4 bamboo skewers
1. First off, soak your kaffir lime leaf in a cup of warm water to soften it. Â Next, put your bamboo skewers in some water and let them soak for a while. The water will stop them from being incinerated when you put them under the grill later. Â Pre-heat your grill to the highest heat.
2. Peel and finely chop your garlic and ginger and dice the onion very finely. Â Clean your broccoli and cut off the ends. Â Mix 2 teaspoons of coconut powder with one tablespoon of warm water and chop each chicken breast into about 8 pieces, removing fat and tendons. Â Finally slice your kaffir lime leaf into extremely thin shreds.
3. In a bowl mix theÂ chickenÂ with the coconut mixture, dicedÂ onion, sliced kaffir lime leaf, the spices, half aÂ teaspoonÂ of sugar, the garlic, the ginger and the soy sauce. Cover and put this in the fridge.
4. Put one tablespoon of oil in a non stick pan on medium heat. Â Add in the rice and cook for around 5 minutes untilÂ itÂ becomes a nice golden colour.
5. Turn the heat to low and add 300 ml of water to the rice. Cover the pan with a tight lid and leave it to cook for 10 minutes before resting off the heat for a further 10 minutes. Â Don’t peak under the lid until 2o minutes are up!
6. Take your chicken out of the fridge and thread it onto your skewers. Â Put the skewers onto a backing tray and grill them as close to the heat as possible for about 9 minutes, turning them a couple of times to cook evenly.
7. Boil an inch of water in a pan and place a colander on top. Â Put your broccoli into theÂ colander, cover it with a plate and steam for 3 minutes.
8. Fluff your rice using a fork before serving it onto plates. Â Put the chicken skewers on top and some broccoli on the side – Enjoy!