Step-by-step:
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Clean and get rid of the fat part then cut the chicken into cubes and mix with the other dry ingredients.
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Add olive oil and lime juice to the mixture, mix well and gently to avoid crushing the chicken. Remember to leave out a bit of olive oil for the dip
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Let the mixture sit for about 15 minutes in the fridge.
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To make the dip, first heat up the oil then add the shallot after a minute. When the colour of shallot turns into the light yellow, pour in the rice vinegar, sugar and turn the heat down, gently stir occasionally until the mixture is thickened. To finish up the dip, add chilli powder and cucumber after the mixture is cool down.
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Making the dip takes about 15 minutes, so when you finish it the chicken is already marinated well. Baked it at 200°C for about 20 minutes until golden brown.
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Wait for the chicken to cool down and serve with the dip. The marinated chicken can be stored in the fridge for two to three days for the next use.
No.1: Baked chicken with cucumber and shallot dip
What you need:
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500g boneless and skinless chicken breasts
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Chopped coriander
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Juice of 2 limes
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Pepper, crushed garlic and sugar, one teaspoon each
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One tablespoon olive oil
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About 125ml rice vinegar, sugar, chilli powder, sliced shallot and cucumber for the dip
Source:
Cadogan, Mary. “Chicken skewers with cucumber & shallot dip.” BBC Good Food, BBC Worldwide, 1 Sept. 2002, www.bbcgoodfood.com/recipes/1969/chicken-skewers-with-cucumber-and-shallot-dip.
Time cost: 30 minutes
Rate: 3/5
Comment: The zesty flavour of the lime juice enhance and complement the grilled chicken's tenderness, easily arouses your hunger. This dish will be perfect for your lunch box without any special storing requirements.