Skewered Five-Spice Chicken (Ga Lui) Recipe



Skewered Five-Spice Chicken (Ga Lui) Recipes

Ingredients :

8 boned and skinned chicken breast (about 900g / 2 lb), trimmed and halved

Marinade :

1 shallot, chopped

3 large garlic cloves, chopped

1 thick stalk of lemongrass, peeled and thinly sliced

2 tbsp sugar

1/2 tsp chili paste

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp sesame seed oil

2 tbsp peanut or vegetable oil

1 tsp five-spice powder

To Serve :

Vietnamese Dipping Sauce (Nuoc Cham)

Method :

Place all the ingredients for the marinade in a liquidizer or food processor and blend until finely pureed. Transfer to a large mixing bowl. Cut each of the chicken breasts lengthwise into four strips. Lightly pound the strips to 1cm / 1/2 inch thick, using a meat mallet or the flat side of a cleaver. Cut the strips in half and add them to the marinade. Toss well to coat all the strips thoroughly, then cover and leave to marinate at room temperature for 1 hour, or overnight in the refrigerator.

Soak 48 bamboo skewers in salted hot water for 30 minutes. Prepare the barbecue or preheat the grill. Thread a slice of chicken on to each skewer. Grill the skewers, turning once, until the chicken is browned on both sides and cooked through, about 3-4 minutes. Serve immediately, passing the Vietnamese Dipping Sauce (Nuoc Cham) separately.

Makes 48 skewers

Serve as an appetizer, or as a main course as part of a family meal. Accompany with steamed rice, a sautéed vegetable such as green beans, and a bowl of soup.


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