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450 g
1 tablespoon
1 tablespoon
2 teaspoons
1 teaspoon
1 teaspoon
1 teaspoon |
boneless, skinless chicken breasts, cubed
rice wine
dark soy sauce
brown sugar
ground cinnamon
sunflower oil
Szechwan peppercorns, toasted and crushed
strips lime zest and lime wedges, to serve
grated zest and juice 1 lime |
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Method :
Place chicken in a shallow dish. Mix together rice wine, soy sauce,
lime zest and juice, sugar and cinnamon. Pour over chicken. Cover chicken and chill for 1 hour. Meanwhile, soak 8 bamboo skewers in
cold water for 30 minutes. Remove chicken pieces form
marinade, reserving marinade, and thread chicken on to skewers. Preheat grill. Brush grill rack lightly with oil
and place skewers on rack. Brush with marinade and sprinkle
with peppercorns. Grill for 3 minutes, turn, brush
again and grill for another 2-3 minutes or until cooked through. Drain on absorbent kitchen paper. Garnish with lime zest and serve
with lime wedges.
Serves 4
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