HOISIN-GLAZED CHICKEN SKEWERS

This is a very yummy recipe that goes well as part of any Chinese banquet or even as a party snack. It super easy to prepare and it takes nothing to cook either in the BBQ or in the oven grill. One tip I have to give you: If you cook it under the grill, cover the tray with some alfoil. I forgot to do it, and it was super hard to get the tray cleaned!! Here it is served with spring rolls cooked in an airfryer and a delicious crunchy Asian salad. We really enjoyed our dinner 😋💕

INGREDIENTS

1 cup (250ml) hoisin sauce (click if you want to make your own!)
1 Tbsp rice wine

1 Tbsp soy sauce

1 tsp toasted sesame oil

1 clove garlic, crushed

1 tsp peeled and finely grated ginger

1/2 tsp Chinese five-spice powder

750g boneless, skinless chicken breast or thighs, cut into 2.5cm pieces

METHOD:

Combine the hoisin sauce, rice wine, soy sauce, sesame oil, garlic, ginger and five-spice powder in a bowl. Set aside 1/3 cup (90ml) of the marinade for basting.

Add the chicken to the bowl with the remaining marinade, turning to coat.

Cover and refrigerate for at least 2 hours, or overnight.

Soak 8 bamboo skewers in cold water for 30 minutes.

Thread the chicken onto the skewers.

Prepare a low fire in an outdoor grill or preheat an indoor grill to low heat.

Brush the grill grates with an oiled bit or cloth or kitchen paper. (Remember to cover the tray with aluminium paper if you are cooking them under the oven grill!!)

Grill the skewers, turning occasionally and basting often with reserving marinade, until a dark glaze has formed and the chicken is cooked through, 10-15 minutes. Serve hot.

Serves 4

Here served with spring rolls and an Asian salad. See recipe links above.

Comments

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