Juicy, flavorful, and perfectly charred, Chinese Chicken Skewers are a must-try for any grilling enthusiast. Marinated in a ...

threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance. Equipment: you will need 6 metal skewers. Heat the soy sauce, mirin, rice vinegar, brown sugar ...

The nasi impit - pressed rice - is an Indonesian addition ... choose tender cuts to substitute for the chicken. For the Thai red curry paste, buy the Nam Jai brand, if it's available.

If not, add boiling water to the stock to make up the difference.) Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry ...

If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

Serve the chicken satay skewers on warm platter with the cucumber, spring onion and coriander scattered on top. Add a little very thinly sliced red chilli for a splash of colour and some heat if ...

Toss to combine. Let chicken marinate at least 15 minutes, then thread onto skewers with the peppers, alternating so each kebab contains a mix. Transfer to a sheet pan; season with salt.

Add the cumin and rice, then stir-fry for 2-3 minutes until the rice starts to brown. Pour in the chicken stock, reduce the heat, and let it simmer gently for 10-12 minutes until the rice is fully ...