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Tsingtao Beer Chicken Skewers

Food Main Courses Chinese

Cooking time: 20 minutes + marinade time

2-3 Servings
Ingredients
CHICKEN SKEWERS
500g chicken thighs, thinly sliced approx finger-width
Wooden skewers
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
100ml Tsingtao Beer
Freshly ground black pepper
SATAY SAUCE
2 tbsp vegetable/sunflower oil
200g dry roasted peanuts, crushed
SPICE PASTE
4 dried red chillies, seeded & soaked in warm water
2 cloves garlic
10 Thai shallots
1 lemongrass, white part only
1/2 inch galangal
THE LIQUID
2 tbsp sweet soy sauce (Kecap Manis)
1 tbsp sugar (palm sugar preferred)
3 tbsp tamarind concentrate
150ml hot water
Pinch salt
Method
  1. THE MARINADE
  2. Add the marinade to the chicken, mix and refrigerate for half an hour
  3. Thread 4-5 pieces chicken onto skewers lengthways; threading the skewer back and forth to ensure the chicken cooks evenly
  4. Use 1 tbsp vegetable oil to fry the chicken skewers until golden brown
  5. Chop the spice paste ingredients and blend
  6. Melt the tamarind pulp, palm sugar, salt & soy sauce in the hot water
  7. Fry the spice paste in oil for 4-5 minutes until aromatic
  8. Add the peanuts and liquid ingredients. Simmer on low, stirring for a thick consistency
  9. TO SERVE
  10. Serve the chicken skewers with jasmine rice and satay sauce
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