Glazed Chicken Skewers with Coconut Rice

How to make it

1. In a large bowl, combine the abalone sauce, garlic, lime juice, soy sauce and honey. Add the chicken and toss to coat. Set aside to marinate while you prepare the rice and salad.
2. In a saucepan, combine the rinsed rice, coconut milk, water and a pinch of salt. Bring to the boil, then reduce to low, cover, and simmer for 12–15 minutes. Remove from heat and leave covered for 10 minutes to steam.
3. In a bowl, toss the cucumber, red onion, mint and coriander. In a separate small bowl, stir together the rice vinegar, sugar and a pinch of salt, then pour over the salad and toss.
4. Thread the chicken pieces onto soaked wooden skewers or metal skewers. Heat the cooking oil in a grill pan or barbecue over medium-high heat.
5. Cook the skewers for 10–12 minutes, turning and basting with remaining marinade, until golden and cooked through.
6. Serve the chicken skewers over coconut rice with the cucumber salad on the side.