Baked Sambal Chicken Skewers

Melt the butter (see ingredients for amount) in a medium saucepan with a tight-fitting lid on medium-high heat. When hot, add half the garlic and stir-fry, 30 secs.
Add the pak choi and stir-fry until just soft, 2-3 mins. Transfer to a bowl and cover to keep warm.

Add the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount) to the (now empty) pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, cut the chicken into large 2cm chunks and pop it into a medium bowl with the onion.
Add the sambal, tomato ketchup (see ingredients for amount), half the soy sauce and the remaining garlic. Squeeze in a little lime juice and mix together well.
Thread the chicken and onion pieces alternately onto the skewers (2 per person), then lay them onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the oven is hot, bake the chicken skewers on the top shelf until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, mix together the ketjap manis, sesame seeds and remaining soy sauce, then set the dressing aside.