Ga Lui (skewered five spice chicken) |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 50 |
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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. Ingredients:
2 lbs boneless skinless chicken breasts, trimmed and halved (approx 8) |
marinade |
3 cloves garlic, chopped |
1 stalk thick lemongrass, peeled and thinly sliced |
2 tablespoons sugar |
1/2 teaspoon chili paste |
1 tablespoon fish sauce |
1 tablespoon soy sauce |
1 tablespoon sesame oil |
2 tablespoons peanut oil (or other vegetable oil) |
1 teaspoon five-spice powder |
1 fresh red chile, finely chopped |
2 tablespoons sugar |
2 tablespoons lime juice |
4 tablespoons rice vinegar (or distilled white vinegar) |
4 tablespoons fish sauce |
2 cloves garlic, finely chopped |
4 tablespoons hot water |
Directions:
1. Place all marinade ingredients in food processor and blend till pureed.
2. Transfer to large mixing bowl.
3. Cut each chicken breast half lengthways into 4 strips.
4. Lightly pound the strips to 1 cm/half inch thick using meat mallet or flat side of cleaver.
5. Cut the strips in half and add to marinade.
6. Toss well to coat with marinade.
7. Cover and leave to marinate at room temperature for 1 hour or overnight in fridge.
8. Soak 48 bamboo skewers in salted hot water for 30mins.
9. Prepare the barbeque or preheat grill.
10. Thread a slice of chicken on to each skewer.
11. Grill each skewer, turning once, until chicken is browned on both sides and cooked through, about 3-4mins.
12. Serve immediately, with chilli dipping sauce.
13. Chilli Dipping Sauce: Mix all ingredients in a small bowl.
14. Stir to dissolve sugar.
15. Transfer to jar, cover and store in fridge up to a week, if not using immediately.
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