Tuesday, August 24, 2010

Five Spice Chicken Kebab

CookBook Challenge - Week 38

Five Spice Powder or better known as Chinese Five Spice Powder is related to 5 elements theory. It's the mixture 5 spices namely szechuan peppercorn, star anise, cinnamon, cloves and fennel. This 5 spices bring the taste of sweet, sour, pungent, bitter and salty.

  • 500g chicken thigh, trimmed and slice to about 1 inch pieces
  • 1 1/2 tbsp five spice powder
  • 1 tbsp brown sugar plus 1 tsp brown sugar
  • 1 tsp garlic powder or 2 cloves garlic, finely minced
  • 1/2 tsp salt
  • 1 1/2  tbsp soy sauce
  • 1 tsp vinegar
  • 1 tsp sesame oil 
  • 1/4 tsp cayenne pepper (put less if you don't like chilli)
  • 2 tbsp fresh coriander, chopped
  • 1 1/2 tbsp vegetable oil or olive oil plus some to grease grilling pan 
  • a handful of cherry tomatoes, rince and drained
  • 1 brown onion, quartered then half (triangle shape)
  • 1 Zucchini, halves lenghtwise and slice 1cm thick
  • a handful of cup mushroom, damp wipe the mushroom and cut to half
  1. Mix the 5 spice powder, 1 tbsp brown sugar, garlic and salt in a small bowl. In another bowl mix 1 tsp brown sugar, soy sauce, vinegar, sesame oil and cayenne pepper.
  2. In a large bowl, add in chicken strips, drizzle 1 1/2 tbsp vegetable oil and sprinkle spice mixture. Toss and mixed thoroughly. Marinade for 30 minutes.
  3. Position the grilling  rack to the highest level (nearest to element). Heat up oven grill at high. 
  4. In the meantime, thread chicken, cherry tomatoes, onion, zucchini and mushroom (in any order you like) on to skewer.
  5. Grease hot grilling pan before you grill the chicken skewer. Lower down the heat to medium after you put the chicken skewers on.  Turning the skewer after 10 minutes of so when the dark grill form. Grill the chicken skewer both side for 10 minutes, then glaze both size with soy mixture. Grill a little while for the soy mixture to set.
  6.  Move the cooked skewer to serving dish, drizzle with remaining soy mixture(if there's any) and sprinkle with chopped coriander. Let rest for 5 minutes turning once or twice and serve warm. 

    • Soak skewer in water for about 20 minutes before threading.

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