Author Recipe from the book Chinese food made easy
Ingredients
200gchicken breast
olive oil
Herb mix
1teaspooncumin powder
1teaspoonfennel seeds
1teaspoonchili flakes
1/2teaspoonpaprika powder
1teaspoonlight soy sauce
1/2teaspoonseasalt
1teaspoonarachid oilnut oil
1teaspoonshaohsing ricewine or dry sherry
orange fennel salad
4tablespoonsolive oil
3tablespoonsorange juice
1/2piecelime juicejuice from half a lime
1tablespoonlight soy sauce
1teaspoonroasted sesame oilI used regular sesame oil
200gmixed salad leaveswashed
1piecefennel bulbsliced thinly, soaked in cold water for 30 seconds and drained
2piecesorangespeeled, parts cut out from between the pith
seasalt
pepper
Instructions
Soak 8-10 bamboo skewers for 20 minutes in cold water
Mix all ingredients for the herb mix in a bowl. put the meat in and coat them with the mix before you put them on the skewers
Heat a griddle or grill pan on high and sprinkle the meat with a little olive oil. Put the skewers in and grill the meat until golden brown, turn and grill the other side too. take of the fire.
For the salad put olive oil, orange and limejuice, soysauce, sesame oil and salt and pepper in a bowl together and whisk. Put the salad leaves in another bowl and divide the fennel and orange parts; sprinkle the dressing over the salad.
Divide the salad over 2 plates and put the chicken skewers on top and serve immediately.
Note
The original recipe uses lambfillet but that is hard to find here so I went with chicken instead!