Chinese-Style Chicken Skewers?
November 25, 2008
Okay, this is one that is confusing me a little.
The item I want to make are skewers or kebabs of chinese style "red" chicken.
I've researched a little into red cooking, but it seems that these are to be cooked as a stew, rather than in the methods of a kebab.
How would I go about making these? I'm also pretty terrible at measurements of ingredients, so any advice as to what quantities would be very much appreciated.
I cannot seem to find this recipe either which is very very frustrating. I know they are made with thigh meat but I want to know the marinatie recipe, we all know they are charbroiled in the end.
Ingredients
1 ½ lbs. boneless, skinless chicken breasts
MARINADE:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons hoisin sauce
2 tablespoons minced fresh cilantro leaves
2 scallions, sliced thin
2 garlic cloves, minced
1 tablespoons minced fresh ginger
DIPPING SAUCE:
½ cup hoisin sauce
¼ cup rice wine vinegar
¼ cup soy sauce
¼ cup vegetable oil
2 tablespoons minced cilantro
4 teaspoons sesame oil
1 teaspoon minced ginger
1 garlic clove, minced
Directions
Slice chicken into ¼-inch-thick strips (placing chicken in freezer for 30 minutes may make this easier).
In a bowl, whisk together marinade ingredients. Add marinade to large zipper-lock bag along with chicken. Refrigerate at least 1 hour or up to 24 hours.
To make the dipping sauce: Combine all ingredients in a bowl. This can be made ahead up to 3 days. Bring to room temperature before serving.
To prepare the chicken, prepare grill. Weave chicken strips onto skewers. Grilli over medium heat about 5 minutes or until done. Serve with dipping sauce.
NOTE: Sesame oili, hoisin sauce and rice wine vinegar are available in the Asian aisle of most supermarkets.
Recipe found on http://www.kansas.com/nl/eat/story/493430.html
Jeez I thought that recipe would have been easier to prepare? I love those 'red sticks' but I think I'll just let the buffet cook them until I get the nerve to try.
tex
Soak 8- or 10-inch 4 bamboo skewers in water to cover. In the bowl of the Instant Marinater, combine the soy sauce, sherry, vinegar, ginger, garlic, orange zest, and pepper flakes. Add the cubes of chicken and fit the lid on top securely. Pump out the air with the vacu-vin, and shake the chamber to moisten all the ingredients evenly. Refrigerate for 30 minutes.
Preheat a broiler, ridged cast iron stovetop griddle, or a charcoal or gas grill. With a slotted spoon, remove the chicken cubes from the marinade and scrape away any remaining solid ingredients. Discard the marinade. Thread an equal number of cubes onto each of the skewers and pat dry gently with paper towels. Grilli the skewers for 2 minutes on each of all four sides, then transfer to a warm serving platter and brush each skewer with a little of the Hoisin sauce. Scatter with cilantro and serve at once.
Regards
Kristain Ken
that will very good.I like eatting it.thank you.
You can also find lots of different marinade recipes at marinade.com. They have recipes from cooking chicken, to pork, turkey, beef and lots more - almost any kind of meat and vegetables you can image of. Including some great fish and seafood recipes.
Chef - your CHINESE-STYLE CHICKEN SKEWERS recipe looks great and not too hard to cook. I might try your recommendations. Thanks for sharing.
Nick
Jeez I thought that recipe would have been easier to prepare? I love those 'red sticks' but I think I'll just let the buffet cook them until I get the nerve to try.
tex
Hey Chef,
All my family members like chicken recipes. I found your Chinese chicken recipe and prepared it. My family members really enjoyed. I can't say how much they enjoyed. Thank you for sharing.
The item I want to make are skewers or kebabs of chinese style "red" chicken.
I've researched a little into red cooking, but it seems that these are to be cooked as a stew, rather than in the methods of a kebab.
How would I go about making these? I'm also pretty terrible at measurements of ingredients, so any advice as to what quantities would be very much appreciated.
I like chicken recipes.Your post is very informative and interesting.Great tips. Thanks for sharing.
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