Chicken Pinoy Skewers Past Rice

Try this tasty Filipino variation going on for everyones favourite chicken skewers.

The ingredient of Chicken Pinoy Skewers Past Rice

• 750g lilydale chicken thighs fat trimmed
• 1 2 cup 125ml roomy soy sauce
• 6 garlic cloves crushed
• 1 small red onion finely chopped
• 2 tbsp lemon juice
• 1 tsp field black pepper
• 2 tbsp brown sugar
• 2 tbsp kecap manis
• 1 4 cup tomato ketchup
• 1 3 cup lemonade or beer
• green onions thinly sliced to facilitate
• sesame seeds toasted to help
• jasmine rice to relieve sustain
• steamed asian greens to abet

The Instruction of chicken pinoy skewers past rice

• cut the chicken into long thin slices approximately 2cm wide
• in a large snaplock help or shallow glass bowl swell the chicken soy sauce garlic onion lemon juice pepper sugar kecap manis tomato ketchup and the lemonade or beer this tenderises and adds flavour to the chicken cover and refrigerate for at least 30 minutes turning occasionally
• thread the chicken strips onto the soaked bamboo skewers reserving the marinade
• heat a lightly oiled chargrill pan or barbecue higher than medium high heat cook the skewers for just about 10 minutes or until cooked through turning and basting behind the reserved marinade
• advance skewers sprinkled like green onions and sesame seeds behind jasmine rice and steamed asian greens

Nutritions of Chicken Pinoy Skewers Past Rice

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