Tuesday, February 3, 2009

Salt and pepper chicken skewers with stir-fried bok choy

Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 6 (about 900g) chicken thigh fillets, cut into 2cm pieces
* 1 red capsicum, halved, deseeded, cut into 2cm pieces
* 4 spring onions, ends trimmed, cut into wedges
* 2 tsp sea salt flakes
* 1 tsp sichuan peppercorns, crushed
* 1 tsp freshly ground black pepper
* 1/2 tsp Chinese five spice
* 1 tbs peanut oil
* 2 garlic cloves, crushed
* 2 tsp finely grated fresh ginger
* 3 bunches baby bok choy, ends trimmed,quartered lengthways
* 1 tbs Lee Kum Kee Panda Oyster Sauce
* 2 tsp Lee Kum Kee Premium Soy Sauce
* Steamed jasmine rice, to serve
* Lee Kum Kee Oyster Sauce, extra, to serve

1. Thread the chicken, capsicum and spring onion among the skewers. Combine the sea salt, sichuan pepper, black pepper and five spice in a small bowl. Sprinkle the seasoning mixture evenly over both sides of the chicken skewers.
2. Heat 1 tsp of the oil in a large non-stick frying pan. Add the chicken skewers and cook for 3 minutes each side or until golden brown and cooked through. Remove from the heat and set aside.
3. Heat the remaining oil in a wok over high heat until just smoking. Add the garlic and ginger and stir-fry for about 30 seconds or until aromatic. Add the bok choy, oyster sauce and soy sauce, and stir-fry for 2 minutes or until the bok choy just wilts. Remove from the heat.
4. Spoon the steamed rice among serving bowls. Top with the bok choy mixture and chicken skewers, and drizzle with extra oyster sauce, if desired. Serve immediately.

Notes & tips
* Note: You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.

Australian Good Taste - Page 82


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