My Bourguignonne chuck is marinading, but I wanted to try something new last nite, so made these little goodies. Posting recipe for those who don't have the issue yet... These are very tastey little morsels and would sure be good to start of a BBQ - munching on these while you grill.
Asian Chicken Skewers with Plum BBQ Sauce
(Issue 57, June '06, pg. 11)
10 skewers
1/3 cup plum jam
3 T. soy sauce
3 T. rice vinegar
2 T. purchased BBQ sauce
1/4 tsp. pepper flakes
8 oz. boneless -- skinless chicken thighs, cut into 1" chunks
1/2 cup onions -- chopped
1/2 cup panko bread crumbs
1/4 cup fresh cilantro leaves
1/2 tsp. kosher salt and paprika
1 egg white
1 T. olive oil
10 pieces red bell pepper and fresh pineapple -- 1" cubes
2 T. scallions -- thinly sliced
Simmer first 5 ingredients in a saucepan over medium heat until thick, 7-8 minutes; keep warm.
Pulse chicken, onions, panko, cilantro, seasonings, and egg white together in a food processor until thoroughly combined.
Shape mixture into ten patties (2 T. each).
Heat oil in a nonstick skillet (I used a cast iron) over medium. Brown patties 3-4 minutes (will take a little longer) on each side, or until cooked through; transfer to a plate.
Sauté bell pepper and pineapple about 1 minute to warm through.
Skewer components, drizzle with sauce, and garnish with scallions.
Note: the pictures show plating with a small pool of plum sauce, lay a pattie on the pool, top with slice of red bell and a slice of the pineapple; skewer with a long pick and drizzle little more sauce over all.
Asian Chicken Skewers with Plum BBQ Sauce
(Issue 57, June '06, pg. 11)
10 skewers
1/3 cup plum jam
3 T. soy sauce
3 T. rice vinegar
2 T. purchased BBQ sauce
1/4 tsp. pepper flakes
8 oz. boneless -- skinless chicken thighs, cut into 1" chunks
1/2 cup onions -- chopped
1/2 cup panko bread crumbs
1/4 cup fresh cilantro leaves
1/2 tsp. kosher salt and paprika
1 egg white
1 T. olive oil
10 pieces red bell pepper and fresh pineapple -- 1" cubes
2 T. scallions -- thinly sliced
Simmer first 5 ingredients in a saucepan over medium heat until thick, 7-8 minutes; keep warm.
Pulse chicken, onions, panko, cilantro, seasonings, and egg white together in a food processor until thoroughly combined.
Shape mixture into ten patties (2 T. each).
Heat oil in a nonstick skillet (I used a cast iron) over medium. Brown patties 3-4 minutes (will take a little longer) on each side, or until cooked through; transfer to a plate.
Sauté bell pepper and pineapple about 1 minute to warm through.
Skewer components, drizzle with sauce, and garnish with scallions.
Note: the pictures show plating with a small pool of plum sauce, lay a pattie on the pool, top with slice of red bell and a slice of the pineapple; skewer with a long pick and drizzle little more sauce over all.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com