Pretty well Chinese Flavours 101 here, but nothing wrong with that. The sweet and salty flavours make these perfect for young palates, as well as some older ones. I’d make these for the kids and the grandparents and something more interesting for the in-betweens – see below.
Chinese Chicken
Skewers
LEVEL OF SKILL
PREPARATION
MARINADE
COOKING TIME
NUMBER OF SERVINGS
Full Flavor!!
INGREDIENTS
6 boneless, skinless chicken thighs, trimmed of excess fat and cut into 2–3 cm pieces
2 spring onions, white and pale-green parts only, cut into 2 cm pieces
Steamed rice and Chinese greens, to serve
MARINADE
1 clove garlic, crushed
3–4 cm piece ginger, peeled and grated
¼ cup (60 ml) hoisin sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
METHOD
1. Combine the garlic, ginger, hoisin sauce, tomato sauce and soy sauce in a shallow glass or ceramic bowl and add the chicken, turning to coat thoroughly. Cover with plastic fi lm and leave to marinate in the fridge for 2–4 hours.
2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.
3. Thread the chicken and spring onion onto skewers and cook on a preheated chargrill over low–medium heat for about 10 minutes, turning occasionally, until just cooked through.
4. Serve with steamed rice and Chinese greens.
More Recipes
Whole Flounder with Sauce Vierge
Beef Kebabs with
Chimichurri Sauce
Black Pepper Crab
Steak with Horseradish cream and potato cake
Copyright © 2019 Tucker Barbecues Recipes
Chinese Chicken
Skewers
LEVEL OF SKILL
PREPARATION
MARINADE
COOKING TIME
NUMBER OF SERVINGS
Full OF Flavor!!
It's pretty Chinese Flavours 101 here but there's nothing wrong with that! This sweet and salty dish is perfect for young palates, as well as some older ones. We'd make these for the kids and grandparents and perhaps something more interesting for the in-betweens.
See below for the recipe.
INGREDIENTS
6 boneless, skinless chicken thighs, trimmed of excess fat and cut into 2–3 cm pieces
2 spring onions, white and pale-green parts only, cut into 2 cm pieces
Steamed rice and Chinese greens, to serve
MARINADE
1 clove garlic, crushed
3–4 cm piece ginger, peeled and grated
¼ cup (60 ml) hoisin sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
METHOD
1. Combine the garlic, ginger, hoisin sauce, tomato sauce and soy sauce in a shallow glass or ceramic bowl and add the chicken, turning to coat thoroughly. Cover with plastic film and leave to marinate in the fridge for 2–4 hours.
2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.
3. Thread the chicken and spring onion onto skewers and cook on a preheated chargrill over low–medium heat for about 10 minutes, turning occasionally, until just cooked through.
4. Serve with steamed rice and Chinese greens.
More Recipes
Whole Flounder with
Sauce Vierge
Beef Kebabs with
Chimichurri Sauce
Black Pepper Crab
Steak with Horseradish cream and potato cake
Copyright © 2019 Tucker Barbecues Recipes
Chinese Chicken
Skewers
LEVEL OF SKILL
PREPARATION
MARINADE
COOKING TIME
NUMBER OF SERVINGS
Full OF Flavor!!
It's pretty Chinese Flavours 101 here but there's nothing wrong with that! This sweet and salty dish is perfect for young palates, as well as some older ones. We'd make these for the kids and grandparents and perhaps something more interesting for the in-betweens.
See below for the recipe.
INGREDIENTS
6 boneless, skinless chicken thighs, trimmed of excess fat and cut into 2–3 cm pieces
2 spring onions, white and pale-green parts only, cut into 2 cm pieces
Steamed rice and Chinese greens, to serve
MARINADE
1 clove garlic, crushed
3–4 cm piece ginger, peeled and grated
¼ cup (60 ml) hoisin sauce
1 tablespoon tomato sauce
1 tablespoon light soy sauce
METHOD
1. Combine the garlic, ginger, hoisin sauce, tomato sauce and soy sauce in a shallow glass or ceramic bowl and add the chicken, turning to coat thoroughly. Cover with plastic fi lm and leave to marinate in the fridge for 2–4 hours.
2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.
3. Thread the chicken and spring onion onto skewers and cook on a preheated chargrill over low–medium heat for about 10 minutes, turning occasionally, until just cooked through.
4. Serve with steamed rice and Chinese greens.