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Mini Sherry Chicken Skewers  HT   PFC   20mins plus marinating


Makes 16 Appetizers    Hot  Poultry  Alcohol   Party Food   Parties  Buffet  Appetizer   Dairy Free  Eggless



450g/1lb Chicken Fillets (thigh meat)

2 teasp Freshly grated Ginger

60ml/2fl.oz. Soy Sauce

2 tbsp Dry Sherry

Cornflour for dusting

Oil for shallow frying




1. Cut the chicken into thin strips and thread, concertina fashion, onto 16 short wooden skewers. Place in a shallow dish.


2. Combine the  ginger, soy sauce and sherry in bowl then pour it over the chicken and mix to coat well. Cover and leave to stand at room temperature for about 30 minutes.


3. When ready to serve,  toss the kebabs in cornflour to coat, shaking off the excess flour.


4. Heat the oil in a large frying pan until hot then shallow-fry the kebabs, turning occasionally, for 5-10 minutes or until crisp and tender. Serve hot with a dipping sauce.


These can be prepared 1 day ahead. Make to stage 3, cover and refrigerate the uncoated chicken.




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