Ingredients
Serves: 2
Time: 30 minutes
- 4 thick cut rashers of bacon (Traditional or maple)
- 4 chicken thighs, boneless, skinless
- 2 spring onions, cut into 2 inch lengths
For the glaze
- 2/3 tbsp soy sauce
- 1 tbsp rice wine vinegar
For the slaw
- ¼ of a cabbage head, sliced very thinly
- 1 lime
- Handful coriander
- Sesame oil
Method
- Slice the bacon rasher in half sideways, and roll up tightly
- Place the chicken thighs in between 2 pieces of parchment paper and, using a rolling pin, bash them until they are flattened then cut each chicken thigh into 2 and season with salt, pepper and a dash of soy sauce. Roll them tightly
- If using wooden skewers, soak them in water for at least an hour
- Now, using 2 skewers, thread the rolled up bacon onto the skewer, follow with a piece of spring onion, then a piece of chicken. Repeat this until each skewer has 2 pieces of bacon and 2 pieces of chicken. Season with salt and a little drizzle of sesame oil.
- Mix the soy sauce and rice wine vinegar together in a small bowl then brush the skewers with a little oil.
- For the slaw, slice the cabbage thinly and place in a bowl with the lime juice and add a pinch of salt. Stir through some chopped coriander just before serving.
- Leave to sit while you cook the skewers.
- Heat a griddle pan over a medium heat then add the skewers. Cook for a total of 10 minutes, 5 minutes on each side, turning every 30 seconds,
- Start to baste with the soy sauce mixture after 5 minutes. The skewers will get golden and glossy.
- Garnish with toasted sesame seeds (optional) and serve with the slaw.
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