Kecap manis, which is a sweet Indonesian soy sauce, makes these chicken skewers sticky and delicious.
- Soak 12 bamboo skewers in cold water for 15 minutes for this recipe.
- Use a sharp knife to cut the chicken into 2cm cubes on a yellow chopping board. Transfer to a bowl and add the garlic, ginger, chilli, kecap manis and lime juice. Toss to combine. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
- Meanwhile, place the rice in a sieve and rinse under cold running water until water runs clear. Combine the rice, stock and turmeric in a large saucepan. Place over medium heat and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until rice is tender and all the liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest.
- Thread the chicken evenly among skewers. Preheat a barbecue or chargrill pan on high. Brush with oil to lightly grease. Cook the chicken skewers on preheated grill, turning occasionally, for 6 minutes or until charred and cooked through.
- Divide the chicken skewers among serving plates. Drizzle with a little extra kecap manis and serve immediately with the lime wedges and turmeric rice
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set