Ketjap Manis Chicken Skewers With Yellow Rice Recipes

CHICKEN SKEWERED WITH KETJAP MANIS

Steps:

• Ketjap Manis:.
• Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
• Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
• Marinade:.
• Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
• Soak bamboo skewers in extra water for 1 hour to help prevent burning.
• Marinate the chicken for 1 hour in the refrigerator.
• After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
• Enjoy!

KETJAP MANIS

Steps:

• Combine sugar and water in 2 quart saucepan.
• Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
• Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
• Reduce heat to low.
• Stir in remaining ingredients and simmer 3 minutes.
• This will keep 2-3 months tightly covered in the refrigerator.

KETJAP MANIS CHICKEN SKEWERS WITH YELLOW RICE

Steps:

• Soak 12 bamboo skewers in cold water for 15 minutes prior to grilling.
• Use a sharp knife to cut the chicken into cubes. Combine the garlic, ginger, chili, ketjap manis, sugar, fish sauce and lime juice and pour into a sealable ziplock bag. Add the cubed chicken and squish to coat. Refrigerate for 1 hour to develop the flavors.
• Meanwhile, place the rice in a sieve and rinse under cold running water until water runs clear. Combine the rice, salt, stock and turmeric in a large saucepan. Place over medium heat and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender and all the liquid is absorbed. Remove from heat. Set aside and keep warm.
• Remove the cubed chicken from the marinade and salt lightly. 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 ketjap manis and serve immediately with the lime wedges and turmeric rice.