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Special

Chinese Chicken
Skewers


LEVEL OF SKILL


PREPARATION


MARINADE


COOKING TIME


NUMBER OF SERVINGS

Full Flavor!!

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.

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.

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Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Special

Chinese Chicken
Skewers


LEVEL OF SKILL


PREPARATION


MARINADE


COOKING TIME


NUMBER OF SERVINGS

Full Flavor!!

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.

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

Special

Chinese Chicken
Skewers


LEVEL OF SKILL

PREPARATION

MARINADE

COOKING TIME

NUMBER OF SERVINGS

Full Flavor!!

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.

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