Ga Lui Skewered Five Spice Chicken Recipes

GRILLED FIVE-SPICE CHICKEN THIGHS WITH SOY-VINEGAR SAUCE & CILANTRO

Steps:

• Mix the five-spice powder, the 1 Tbs. sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 tsp. sugar.
• Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.
• Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.
• Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 min., tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.

GOLDEN FIVE SPICE CHICKEN

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish then pour over the marinade and mix to coat. Cover then chill for at least 20 minutes or up to a day if you have time.
• Heat the oven to 350F and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade then cook for a further 30 minutes until golden and sticky.
• Sprinkle with the scallion and serve.

GA LUI (SKEWERED FIVE SPICE CHICKEN)

Steps:

• 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.