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.
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READY IN: 1hr 50mins
YIELD: 48 skewers
UNITS: US
INGREDIENTS
Nutrition- 2
- marinade
- 3
- 1
- 2tablespoons sugar
- 1⁄2teaspoon chili paste
- 1tablespoon fish sauce
- 1tablespoon soy sauce
- 1tablespoon sesame oil
- 2tablespoons peanut oil (or other vegetable oil)
- 1teaspoon five-spice powder
Chilli Dipping Sauce
- 1
- 2tablespoons sugar
- 2tablespoons lime juice
- 4
- 4tablespoons fish sauce
- 2
- 4tablespoons hot water
DIRECTIONS
- Place all marinade ingredients in food processor and blend till pureed.
- Transfer to large mixing bowl.
- Cut each chicken breast half lengthways into 4 strips.
- Lightly pound the strips to 1 cm/half inch thick using meat mallet or flat side of cleaver.
- Cut the strips in half and add to marinade.
- Toss well to coat with marinade.
- Cover and leave to marinate at room temperature for 1 hour or overnight in fridge.
- Soak 48 bamboo skewers in salted hot water for 30mins.
- Prepare the barbeque or preheat grill.
- Thread a slice of chicken on to each skewer.
- Grill each skewer, turning once, until chicken is browned on both sides and cooked through, about 3-4mins.
- Serve immediately, with chilli dipping sauce.
- Chilli Dipping Sauce: Mix all ingredients in a small bowl.
- Stir to dissolve sugar.
- Transfer to jar, cover and store in fridge up to a week, if not using immediately.