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Monday November 4, 2013 MYT 12:43:00 PM
Monday November 4, 2013 MYT 12:43:24 PM
2 tbsp Thai fish sauce2 tbsp less-sodium soya sauce or tamari2 tbsp water2 tsp or to taste chilli garlic sauce¼ cup fresh lime juice, divided1 warm fully cooked rotisserie chicken, cut into 10 serving pieces1½ cups sliced seedless cucumbers½ cup sliced red onion strips1 tsp rice vinegarSalt and freshly ground black pepper to taste1 small head frisée (or other salad leaves), torn into bite-size pieces1 fresh red or green chilli, sliced, optional
In a medium saucepan, whisk together the brown sugar, fish sauce, soy sauce, water and chili garlic sauce until combined. Bring mixture to a boil, reduce heat to medium and cook until sauce thickens, 3 to 5 minutes. Remove from heat and stir in 3 tablespoons of the lime juice.
Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces.
In a medium bowl, toss cucumbers and red onion with the remaining 1 tablespoon of lime juice, vinegar, salt and pepper. On a platter, arrange the frisée, cucumbers and onions and place chicken pieces on top. Sprinkle sliced chilli, if desired. Spoon remaining sauce over chicken or serve on the side.
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rotisserie chicken recipe
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