Chicken and Bacon Skewers with Chinese Dip

Great for parties

If you want to push the boat out cubes of beef filet would be good too wrapped in bacon, as would roasted new potatoes, and for anyone who loves seafood, scallops and prawns work well too.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 25 min
Cook time: 15 min

Makes 16

  • 500g chicken breast, cut into 2 cm cubes
  • 5 rashers of streaky bacon
  • Cocktail sticks

For the dipping sauce;

  • 2 tablespoon soy sauce

    Soy sauce

    The two basic types of soy sauce used in chinese cooking are light and dark.

    • Dark soy is aged much longer than light soy, giving it a brownish-black colour and much thicker texture. Dark soy is used in red-cooked dishes, and is good for marinating meat. Use carefully as the rather pungent odour and darker colour of dark soy sauce can ruin the taste or appearance of a dish.
    • As its name suggests, light soy has a lighter colour, plus a saltier flavour. It is used more in cooking.
  • 1 tablespoon honey

    Honey

    Enjoy it over ice cream, yoghurt or pancakes or spread onto toast or croissants.

    • Honey is also an ancient remedy for the treatment of infected wounds.Manuka Honey has recently been ‘rediscovered’ by the medical profession, particularly where conventional modern therapeutic agents are failing.
    • If it gets too cold it will crystallise. Just put the pot in a microwave for 30 seconds and it will return to its normal state.
  • 1 garlic clove, crushed

Instructions

  1. Preheat the grill.
  2. Stretch the bacon using a large knife then cut the slice in half about 10cm x 3cm lengths. Wrap a piece of bacon around a cube of chicken and thread onto a cocktail stick. Repeat with the remaining bacon and chicken.
  3. Heat a frying pan until hot and add the chicken and bacon skewers, brown on both sides for 2 minutes, then remove and place on a lined baking tray. Cook under the hot grill for a further 8 minutes or until cooked through.
  4. Meanwhile, mix together the marinade ingredients and serve immediately.

To freeze ahead: Complete the recipe up to the end of step 2. Lay on a flat tray and freeze until solid, then gather them up and package in airtight container and return to the freezer for up to 3 months.
To use: The skewers can be cooked from frozen. Complete the recipe and allow 5 minutes longer cooking in the oven.

Rate it
* * * . .

Comments on this recipe

Nobody has commented on this recipe yet. Why not be the first?

Comments on this recipe