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Chargrilled Chicken Skewers with Chinese Mushroom Sauce
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Chargrilled Chicken Skewers with Chinese Mushroom Sauce
by Gemma boland
Views 1390, Added Thu May 20 2010
Ingredients
- 228g chicken thighs
- 2 OR large chicken breasts
- 2 bunches spring onions (use the white part)
- 2 tbsp. Wing Yip Mushroom Sauce – (for glazing)
- Wooden skewers
Method
- Remember to soak the wooden skewers well before use, about 1 hour should be sufficient. Thigh meat is ideal for these skewers but use boneless breast meat if you prefer. Cut chicken into chunks approximately 2cm square and cut the spring onions into length of about 2cm.
- Method
- • Cut white part of spring onions into 2cm lengths. The hollow green part can be saved for use with another recipe.
- • Soak the wooden skewers in cold water for 20 minutes.
- • Thread the chicken onto the wooden skewers with a piece of spring onion between the pieces of chicken.
- • Cook slowly on a barbecue hot grill for approximately 20 minutes, turning occasionally. It is important to cook the chicken thoroughly on all sides.
- • Just before serving brush with Wing Yip Chinese Mushroom Sauce.
- • Serve immediately.
- Serves 2-3 persons
Gemma boland has contributed to these popular cooking recipes:
Tips
The cornflour can be added to the marinade but shaking in the bag gives a better coating
Ingredients
- MARINADE
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon garlic powder
- 1 tablespoon 5 Chinese Spice
- salt and pepper
- CHICKEN
- 4 chicen fillets
- 12 mushrooms chopped
- 1 large onion chopped
- 50g cornflour
- FRIED RICE
- 300g rice cooked
- 1 tablespoon sweetcorn
- 1 tablespoon peas
- 2 spring onions finely chopped
- 1 egg beaten (optional)
Method
- 1. Mix all the marinade ingredients together and marinate the chicken fillets for 3 hours or overnight if possible. Cut into cubes. Put the cornflour in a plastic bag and add the chicken pieces. Shake well to coat the cubes.
- 2. Heat the wok very HOT! Add sesame oil to stir fry with. Stir fry onions and mushrooms for 3 minutes then add the chicken. Fry until cooked through, approx.10 minutes. Remove from wok and keep warm.
- 3. Put the cooked rice, sweetcorn, peas and spring onions into the wok with a drizzle of sesame oil and stir fry for 3 minutes. If adding the egg do so now and cook for 30 seconds or until all egg cooked.
- Serve rice and chicken together.
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- 250 grm Chicken breasts or thighs, boned and skinned
- 1 tsp salt
- 2 tsp cornflour
- 2 tbsp vegetable oil
- 1 pepper (any colour) chopped into 1 inch pieces
- 2 Dried Chillies chopped finely seeds and all
- 1 tbsp lard
- SAUCE
- 3 tbsp chicken stock
- 1½ tbsp vinegar
- 1 tbsp tomato puree
- 1 tbsp Shaohsing rice wine or dry sherry
- 1 ½ tspn Sweet sherry
- 2 tsp cornflour
Method
- 1. Cut chicken into small pieces, sprinkle with salt and cornflour and rub with half tbspn oil.
- 2. Mix sauce ingredients together to a smooth consistency.
- 3. Heat remaining oil in a wok or frying pan until hot and slightly smoking.
- 4. Add chicken cubes, stir fry over a high heat for 2 minutes, remove with perforated spoon and keep warm.
- 5. Add lard, when it has melted add dried chillies, stir a few times over high heat, then add pepper and sauce mixture.
- 6. Stir until the sauce starts to boil then return chicken to pan.
- 7. Stir fry chicken for 1 and a half minutes and serve with rice or noodles.
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