Wednesday. 09/09/2015. 'Sticky Glazed Chicken Sticks.'

The recipe is from 'Feel Good Food Autumn 2015'.  Page 30.
























This dish was hands down the highlight of the entire week. If you think there is nothing to chicken skewers, I beg you to think again. Those babies were truly delicious. It started with a mag pic that looked to us at home, saliva-tingly good (Food Porn):

The magic relied on marinating the chicken beforehand, the longer, the better, the tastier...

I am not big on pre cooking and prep for any meals, so doing a marinade for a lazy foodie like me was a novelty. For me, it was a bit of a taste buds experiment, for the extreme expert non-veggie foodie, confessing that much, I will sound like 'une inculte', not cultivated enough about how to treat meat. Then I could fall into a lot of excuses about time and so on but that would not be true any more. So it was grand time to check what was so special about marinating now that I have time to do it.

First, it isn't too much trouble at all to do. Second, it takes five to ten minutes max to do a marinade, then you just pluck it with the meat in a fridge, and let it do its thing for as long as required or as long as you want it or until you remember it. The longer, the better, they say, apart when the meat manages to grow green hair so much so that you can call it 'Freaky Teddy' or you are trying to develop a new strand of penicillin unknown to all... Just use eyes and scent. If it smells fragrant and spicy nice, that's the right time to cook that marinated meat.

Third, the result pay off for the trouble of marinating.The result for the marinade effort is the dish at the end and finger licking luscious it was for that one.

Right if I have been converted to doing some marinade in this instance, the dipping sauce was a favourite of my partner. It was not a complicated affair either: Hoisin sauce, Soya sauce and toasted sesame seeds. It was a good dip.

Now the taste of the chicken was fabulous. So much so that this recipe is going to be a home 'Staple'. It was simple, easy to do, not fussy, pure good tasty skewers. It fared an high five which means those babies are coming back on the table, again and again.

My accompaniment for them was an unfussy mini sweetcorn cobs and sugar-snap peas mix. Letting the chicken sing was a priority there. Keep it awesomely simple.