Provence chicken kebabs

Speaking of Provence, I believe that most people think of the intoxicating lavender sea and the soul-taking flavor of barbecues. Those who have read "The Legend of Van Gogh" will probably remember that an outstanding painter once created and lived here. The streets, houses, and bars here are full of a strong artistic atmosphere. Flowers, wine, barbecue, music... everything makes Provence full of complete romance.

Coincidentally, when Cook100 made a group purchase last time, we bought two bags of Provence-style barbecue ingredients. Today, we serve an exotic dish-Provence chicken kebabs.

Recipe Recommendations

chicken breast 200 grams
ketchup appropriate amount
milk powder appropriate amount
ginger powder appropriate amount
qingshui a little
peanut oil a little
soy sauce appropriate amount

cumin
steamed
half an hour
ordinary

Steps for Provence chicken kebabs

Mix the sauce first, add 2 tablespoons of ketchup, 1 tablespoon of milk powder, and 1 tablespoon of light soy sauce into a bowl.

Mix well to make sauce, set aside.

Wash the chicken breast, cut it into small pieces, place it in a food processor, and add a spoonful of water.

Add a small amount of soy sauce.

Add appropriate amount of ginger, onion and garlic powder. This step can be added according to your personal preference.

Add 15-20 grams of Cook100 roast meat.

Use a food processor to beat the chicken meat into a delicate minced chicken.

Dip your hands with oil, rub the chicken meat into chicken meatballs of the same size, and place in a steamer for about 8 minutes until the meat is cooked.

Put a little oil in a frying pan and heat it over low heat.

Add the steamed chicken meatballs and stir fry slightly.

Pour in the sauce prepared previously and stir for a while.

Collect the juice on low heat, put it on a bamboo stick, and squeeze with ketchup.