2012 Thick Chips, Chicken Skewers and a Black Pepper Dip

Blow your mates away with this fusion recipe, which combines the flavours from the East with classic cut chips from the West.

Prep: 20 minutes (plus 30 minutes chilling time)
Cook: 30 minutes
Serves: 4

Ingredients

For the chips:

• 4 large potatoes, preferably Maris Piper, King Edward (about 300g each)
• 2-3 tbsp of sunflower oil

For the chicken skewers::

• 2 garlic cloves, crushed
• 4 tsp light soy sauce
• 2 tsp oyster sauce
• 2 tsp sugar
• 450g skinless chicken breast, cut into long strips

For the dipping sauce::

• juice of 5 fresh limes
• 2 tsp sugar
• 2 tsp ground black pepper
• ½ tsp salt

Procedure

• Heat oven to 200°C/fan 180°C/gas 6.
• Mix together the garlic, soy sauce, oyster sauce and sugar.
• Add the chicken strips and toss to coat evenly. Marinate for about 30 minutes.
• To make the dipping sauce, combine lime juice, sugar, black pepper and salt.
• Pour into individual dipping dishes.
• Square off four sides of each unpeeled potato, and then cut into thick even-shaped chips.
• Put the chips into a large pot of salted cold water, and bring to the boil.
• As soon as the water is boiling, drain the chips, and tip them onto kitchen paper to dry thoroughly.
• Put the dry chips into a large bowl. Add 2-3 tbsp sunflower oil and toss to coat all the chips with a covering of oil.
• Spread the chips onto a baking tray.
• Bake for 20-30 minutes, shaking every now and again, until the chips are cooked and golden brown.
• Thread the chicken onto 8 skewers.
• Preheat the grill to medium and cook the skewers under the grill, for 6-8 minutes, turning occasionally.