Chinese Chicken Nibbles
From zen2
File:Chicken nibbles.jpg Ingredients 500g Tegel chicken nibbles 1 tsp minced garlic 1 tsp minced ginger 1 tsp five spice powder (optional) 1/4 cup Kecap Manis (sweet soy sauce ) 2 tbsp oyster sauce 2 tbsp Sherry
Cucumber and Chilli Dipping Sauce 1/2 telegraph cucumber 1/2 cup Wattie's Bit on the Side Sweet Chilli Sauce 2 tbsp chopped fresh mint
Yoghurt Chilli Asian Dipping Sauce 1/4 cup non-fat plain yoghurt 1/4 cooked Wattie's Bit on the Side Sweet Chilli Sauce
Method
1.Place the Tegel Chicken Nibbles in a snap lock bag and add the garlic, ginger, sugar, Kecap Manis and oyster sauce and Sherry. Seal the bag and toss to coat evenly. Refigerate for 1 hour or up to 1 day.
2.Place the chicken nibbles on a foil-lined baking tray and fan bake at 180oC for 15-18 minutes.
3.Serve the chicken nibbles with the Cucumber and Chilli Dipping Sauce or Yoghurt Chilli Asian Dipping Sauce.
Cucumber and Chilli Dipping Sauce 1.Halve the cucumber and scoop out the seeds. Grate on a fine grater and then mix with the Wattie's Bit On The Side Sweet Chilli Sauce and mint.
Yoghurt Chilli Asian Dipping Sauce 1. Mix the yoghurt and Wattie's Bit On The Side Sweet Chilli Sauce together.