Viking VHB300SG Use and Care Manual - Page 12

Hoisin Chicken Skewers

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HOISIN CHICKEN SKEWERS 1⁄4 cup hoisin sauce 1 tablespoon fresh ginger, peeled and finely minced 1 tablespoon sesame oil 1 tablespoon rice vinegar 2 skinless, boneless chicken breast halves, cut into 1-inch pieces 4 (6-inch) wooden skewers Combine first 4 ingredients in the mixing cup to blend, using stainless steel blending attachment of the hand blender. Place 2 tablespoons of the prepared sauce in small bowl for glaze. Mix the chicken pieces into remaining sauce; let stand 10 minutes. Thread the chicken pieces onto 4 skewers, spacing pieces 1/2-inch apart. Sprinkle lightly with salt and pepper. Grill the chicken skewers until cooked through and slightly charred, brushing with glaze and turning often, about 8 minutes. Sprinkle with sesame seeds. 12

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HOISIN CHICKEN SKEWERS
1
±
4
cup hoisin sauce
1 tablespoon fresh ginger, peeled and finely minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
4 (6-inch) wooden skewers
Combine first 4 ingredients in the mixing cup to blend, using stainless
steel blending attachment of the hand blender.
Place 2 tablespoons of
the prepared sauce in small bowl for glaze.
Mix the chicken pieces into
remaining sauce; let stand 10 minutes.
Thread the chicken pieces onto 4 skewers, spacing pieces 1/2-inch
apart.
Sprinkle lightly with salt and pepper.
Grill the chicken skewers
until cooked through and slightly charred, brushing with glaze and turn-
ing often, about 8 minutes. Sprinkle with sesame seeds.
12