TSINGTAO beer chicken skewers

TSINGTAO beer chicken skewers
TSINGTAO BEER CHICKEN SKEWERS
These chicken skewers are one of our favourites in the series of recipes provided by Jeremy Pang. The chicken skewers are packed full of flavour and are perfectly accompanied with an incredible satay sauce. Enjoy!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
TSINGTAO beer chicken skewers
TSINGTAO BEER CHICKEN SKEWERS
These chicken skewers are one of our favourites in the series of recipes provided by Jeremy Pang. The chicken skewers are packed full of flavour and are perfectly accompanied with an incredible satay sauce. Enjoy!
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 - 3 people
Cook Time
40 minutes
Servings
2 - 3 people
Cook Time
40 minutes
Ingredients
  • 500 g chicken thighs - wooden skewers are required for this recipe
The Marinade
  • 2 stalks lemongrass, white part only, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp Soy sauce
  • 2 tbsp Fish sauce
  • 2 tbsp rice vinegar
  • 2 tbsp Vegetable oil
  • 2 tbsp honey
  • 1 tbsp curry powder
  • freshly ground black pepper
Satay Sauce
  • 200g dry roasted peanuts, crushed
- for the spice paste
  • 4 dried red chilies seeded and soaked in warm water
  • 2 garlic cloves
  • 10 Thai shallots
  • 1 lemongrass, white part only
  • 1/2 inch galangal
- for ‘the liquid’
  • 2 tbsp sweet soy sauce (Kecap Manis)
  • 1 tbsp sugar palm sugar preferred
  • 3 tbsp tamarind concentrate
  • 150 ml hot water
  • 1 pinch of salt
Instructions
Preparation
  1. Thinly slice the chicken, approx. finger-width, and place into a bowl.
  2. Add the marinade ingredients to the chicken, mix well and refrigerate for half an hour.
  3. Thread 4-5 pieces of chicken onto the skewers, lengthwise; threading the skewer back and forth like a needle. This will help to ensure the chicken cooks evenly.
- for the Satay sauce
  1. Crush the peanuts into coarse pieces with a mini food processor.
  2. Chop the spice paste ingredients and blend until finely chopped.
  3. Melt the tamarind pulp, palm sugar, salt and sweet soy sauce in the hot water.
Cooking
  1. For the Satay Sauce - heat 2 tbsp of vegetable oil in a small saucepan and fry the spice paste for 4-5 minutes until aromatic.
  2. Add the peanuts and ‘The Liquid’.
  3. Simmer on low heat whilst continuing to stir until a slightly thicker consistency is reached.
  4. For the chicken - Put 1 tablespoon of vegetable oil in a non-stick pan and fry the chicken skewers in batches if necessary, until golden brown. You can wipe down the pan to ensure a clean and even fry each time if desired.
  5. Serve with jasmine rice and satay sauce.
Share