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Volcano Spiced Huli-Huli Chicken Brochettes Recipe
Flavors of Hawaii
Total time: 15 to 30 minutes
Prep. time: 20 minutes
Cooking time: A few minutes
Difficulty: Easy
Ingredients
For 12 servings (2 kebabs per person)
- 24 Chicken skewers
Marinade
- 250 ml (1 cup) mango chutney
- 200 ml (3/4 cup) Thai chili sauce
- 125 ml (1/2 cup) finely grated fresh ginger
- 250 ml (1 cup) oyster sauce
- 65 ml (1/4 cup) minced fresh garlic
- 65 ml (1/4 cup) curry powder
- 125 ml (1/2 cup) soy sauce
- 200 ml (3/4 cup) chopped cilantro
- 125 ml (1/2 cup) fish sauce (nuoc nam)
Salad (for each serving)
- 3 tbsp. Chinese cabbage, thinly sliced
- 3 tbsp. koi or English cucumber, peeled and julienned
- 3 tbsp. bean sprouts
- 3 tbsp. julienne carrot
- 1/2 tsp. chopped cilantro
- 1 tbsp. red pepper, cut into strips
Dressing
- 65 ml (1/4 cup) sesame oil
- 375 ml (1 1/2 cups) vegetable oil
- 200 ml (3/4 cup) rice vinegar
- 1 1/2 tbsp. Dijon mustard
- 30 ml (2 tbsp.) soy sauce
- Juice of 1 1/2 lemons
- 1 tbsp. Thai chili sauce
Method
Preparing Chicken
- Blend all ingredients for marinating in a food processor together, and reserve;
- Marinate chicken brochettes "a la minute" and sauté in a non-stick pan with little oil at a medium temperature (this is a fast operation, about 35 seconds on each side, do not overcook) or on a high shelf on the BBQ grill.
Preparing Slaw
- To cut carrots and cucumber, use a “Japanese grater to get long julienne, to simplify cutting.
- Mix ingredients for dressing well together.
- Toss vegetable with dressing.
More recipe ideas
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From the kitchen of the Sheraton Princess Kaiulani
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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