Barbecued hoisin chicken skewers with smashed cucumber salad
Shu Han Lee serves up her hoisin barbecue chicken skewers recipe with a refreshing smashed cucumber and peanut salad, flavoured with a delicious sesame dressing and black rice vinegar for a bit of a kick.
We often associate hoisin sauce with duck, but this rich, sweet and salty sauce lends itself to all kinds of ingredients, both for dipping and for cooking with. I especially like marinating meats in hoisin. Here, chicken is marinated in a mixture of hoisin, garlic, soy, rice vinegar and rice wine – then skewered and grilled on the barbecue. It's served alongside a crunchy and refreshing cucumber and peanut salad. An ingenious trick I’ve picked up from my Chinese mum is to smash and salt the cucumber first; you’ll find they absorb the flavours of the hot and sour dressing much more effectively
Ingredients
Metric
Imperial
- 2 chicken breasts, (free-range, about 400g total)
- 1 spring onion, finely chopped
Marinade
- 3 tbsp of Lee Kum Kee Hoisin Sauce
- 3 tbsp of Lee Kum Kee Premium Light Soy Sauce
- 1 tbsp of Lee Kum Kee Pure Sesame Oil
- 1 tbsp of rice wine
- 2 tsp rice wine vinegar
- 2 garlic cloves, finely chopped
Smashed cucumber salad with sesame dressing
- 1 cucumber
- 1 pinch of sea salt
- 1 pinch of sugar
- 50g of dry-roasted peanuts
- 3 tbsp of Lee Kum Kee Oriental Sesame Dressing
- 1 tbsp of black rice vinegar
- 1 tsp Lee Kum Kee Chiu Chow Chilli Oil, (optional)
Equipment
- Wooden skewers 12
- Barbecue
Method
Shu Han Lee grew up in Singapore and moved to London in 2009. Author of the acclaimed Chicken and Rice, Shu is a food developer whose spice company, Rempapa, is stocked throughout the UK, including in Selfridges and Whole Foods. Shu is an authoritative voice in Singaporean cookery and her recipes come from a place of family, heritage and home.
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