Ingredients
-
2
-
-
3
-
1
-
2
-
1/2
-
1
-
1
-
1
-
2
-
1
-
-
1
-
2
-
2
Directions
Ga Lui (skewered five spice chicken), Recipe by Nicole Routhier, found in Classic Cooks The marinade and chilli sauce is to-die-for! Prep time includes marinating time You can baste with marinade when grilling the skewers Can also do without skewers; just don’t cut chicken too small , awesome!!!, Everyone liked this except for me I did not make the dipping sauce because I simply ran out of time Will make again with sauce and see if that doesn’t do the trick for me 9 other people thought it was great!
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Steps
|
1
Done
|
Place All Marinade Ingredients in Food Processor and Blend Till Pureed. |
|
2
Done
|
Transfer to Large Mixing Bowl. |
|
3
Done
|
Cut Each Chicken Breast Half Lengthways Into 4 Strips. |
|
4
Done
|
Lightly Pound the Strips to 1 Cm/Half Inch Thick Using Meat Mallet or Flat Side of Cleaver. |
|
5
Done
|
Cut the Strips in Half and Add to Marinade. |
|
6
Done
|
Toss Well to Coat With Marinade. |
|
7
Done
|
Cover and Leave to Marinate at Room Temperature For 1 Hour or Overnight in Fridge. |
|
8
Done
|
Soak 48 Bamboo Skewers in Salted Hot Water For 30mins. |
|
9
Done
|
Prepare the Barbeque or Preheat Grill. |
|
10
Done
|
Thread a Slice of Chicken on to Each Skewer. |
|
11
Done
|
Grill Each Skewer, Turning Once, Until Chicken Is Browned on Both Sides and Cooked Through, About 3-4mins. |
|
12
Done
|
Serve Immediately, With Chilli Dipping Sauce. |
|
13
Done
|
Chilli Dipping Sauce: Mix All Ingredients in a Small Bowl. |
|
14
Done
|
Stir to Dissolve Sugar. |
|
15
Done
|
Transfer to Jar, Cover and Store in Fridge Up to a Week, If not Using Immediately. |
