Volcano Spiced Huli-Huli Chicken BrochettesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:225.3 kcal
Proteins:12.4 g
Fats:18.2 g
Carbohydrate:3.6 g
Fibers:1.1 g
Sugar:0.8 g
Cholesterol:47.1 mg
Sodium:410.6 mg
Calcium:26.2 mg
Energy:897 kcal
Proteins:49.4 g
Fats:72.5 g
Carbohydrate:14.3 g
Fibers:4.5 g
Sugar:3.1 g
Cholesterol:187.5 mg
Sodium:1634.8 mg
Calcium:104.4 mg
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INGREDIENTS
For 12 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
24
chicken skewers
250
ml
mango chutney
200
ml
thai chili sauce
125
ml
finely grated fresh ginger
250
ml
oyster sauce
65
ml
minced fresh garlic
65
ml
curry powder
125
ml
soy sauce
200
ml
chopped cilantro
125
ml
fish sauce (nuoc nam)
*Salad (for each serving)
45
ml
chinese cabbage, thinly sliced
45
ml
koi or english cucumber, peeled and julienned
45
ml
bean sprouts
45
ml
julienne carrot
2.5
ml
chopped cilantro
15
ml
red pepper, cut into strips
*Dressing
65
ml
sesame oil
375
ml
vegetable oil
200
ml
rice vinegar
22.5
ml
Dijon mustard
30
ml
soy sauce
juice of 1 1/2 lemons
15
ml
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.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
