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Indonesian chicken skewers and spicy coconut salad
Indonesian chicken skewers and spicy coconut salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Lemongrass marinade elevates low-cal chicken skewers with aromatic flavor depth.
Ingredients:
  • 1/2 small red onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 fresh long red chillies, coarsely chopped
  • 4cm piece fresh ginger, peeled, sliced
  • 5.00 gm raw sugar
  • 27.60 gm grapeseed oil
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 lime, rind finely grated, juiced
  • 20.00 ml kecap manis, plus extra, to serve
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 35g (1/3 cup) desiccated coconut
  • 40.00 gm water
  • 300g green beans, trimmed, halved diagonally
  • 1/2 (about 800g) wombok (Chinese cabbage), thickly sliced
  • 200g bean sprouts, trimmed
  • Lime halves, extra, to serve
Instructions:
  • Combine the onion, garlic, chili, ginger, sugar, and 1 tablespoon of grapeseed oil in a food processor. Blend until smooth. Season with your desired spices. Transfer most of the chili mixture to a bowl for later use. Keep it aside.
  • Combine lemongrass, lime rind, lime juice, and kecap manis with the remaining chili mixture. Blend until smooth. Transfer to a bowl, add chicken, and toss until well coated. Skewer the chicken onto 8 pre-soaked bamboo skewers.
  • Begin by warming a non-stick frying pan on medium-low heat. Add the reserved chili mixture and cook, stirring, for 2 minutes until fragrant. Next, incorporate the coconut and cook, stirring, for another 2 minutes until aromatic. Pour in the water and continue to cook, stirring, for 3 minutes until the mixture thickens. Finally, transfer the mixture to a bowl.
  • Heat up the barbecue or chargrill pan on medium-high. Drizzle the chicken with the remaining oil and cook, turning occasionally, for about 10 minutes until it's fully cooked.
  • Bring a large saucepan of salted water to a boil. Cook beans for 2 minutes, then add wombok and sprouts. Cook for 1 minute until tender crisp. Refresh the vegetables under cold running water and drain well.
  • Combine the vegetables with the chili mixture, tossing well to mix. Serve with skewers, lime halves, and extra kecap manis for a delicious presentation.

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