Name: Sticky chicken with pickled cucumber
Cook time: 40 min
Total time: 40 min
Ingredients: 300 gram chicken thigh fillets, cut into 2cm cubes; 1 tablespoon kecap manis; 1/2 teaspoon white sugar; 1 centimetre piece fresh ginger (5g), grated; 1/2 teaspoon fish sauce; 1 fresh long red chilli, chopped finely; Pickled cucumber; 1/4 cup (60ml) rice vinegar; 1/2 teaspoon salt; 2 teaspoon white sugar; 4 lebanese cucumbers (520g)

Ingredients

300 gram chicken thigh fillets, cut into 2cm cubes

1 tablespoon kecap manis

1/2 teaspoon white sugar

1 centimetre piece fresh ginger (5g), grated

1/2 teaspoon fish sauce

1 fresh long red chilli, chopped finely

Pickled cucumber

1/4 cup (60ml) rice vinegar

1/2 teaspoon salt

2 teaspoon white sugar

4 lebanese cucumbers (520g)

Method

1.Combine chicken, kecap manis, sugar, ginger and sauce in large bowl. Cover; refrigerate 30 minutes.

2.Meanwhile, make pickled cucumber. Stir vinegar, salt and sugar in medium bowl until sugar is dissolved. Cut unpeeled cucumbers into 1cm thick slices. Using teaspoon or melon-baller, remove about half the seeds from each slice to allow space for the chicken pieces. Add cucumber to vinegar mixture, stand 10 minutes; drain on absorbent paper.

3.Cook chicken in large oiled frying pan over medium heat until golden brown and cooked through.

4.Top each cucumber slice with a piece of warm chicken; sprinkle with a little chilli. Serve immediately.

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