chicken char siu skewers

BBQ char siu chicken skewers

chicken char siu skewers

It’s that time of year again

Summer is upon us and the BBQ’s are out. I love having BBQ’s with friends and family on sunny weekends, and this recipe for chicken skewers is ideal for keeping everyone happy. The LKK char siu marinade is vegetarian so this could also be adapted into vegetable skewers, with mushrooms or even paneer would work well as it is unsalted and mild in flavour, so would compliment the marinade perfectly.

It’s all about the flavour

I was asked to come up with this recipe as part of Lee Kum Kee Europe‘s summer carnival BBQ campaign.

I was sent a selection of sauces to use, and already had some in my cupboards. The one sauce that stood out to me was the char siu sauce. Traditionally used for pork, it is also popular for chicken in Hawaii! I love the flavour of chinese BBQ so had to give it a go myself. Read on for the recipe.

lee kum kee char siu

BBQ char siu chicken skewers with broccoli and ginger spiced rice
 
Prep time
Total time
 
Healthy and tasty Chinese char siu chicken skewers, perfect for BBQ's, grill or griddles. Served with simple but delicious flavoured rice.
Recipe type: Main Dish
Cuisine: BBQ
Ingredients
Chicken skewers
  • 3 chicken breasts
  • 1 red pepper
  • 1 cooking onion
  • 5 closed cup mushrooms
  • 3 tablespoons LKK char siu marinade
  • 1 tablespoon LKK double deluxe soy sauce
  • 3 tablespoons water
Rice
  • 70 g basmati rice per person
  • 125 g tenderstem broccoli flourets
  • ½ cooking onion you can use the leftovers from the skewers
  • 4 inch cube of fresh ginger
  • 2 garlic cloves crushed
  • 2 tablespoons LKK double deluxe soy sauce
  • 1 tablespoon cooking oil I use olive oil
  • 2 tablespoons LKK oriental sesame dressing
  • 2 teaspoons LKK chiu chow chilli oil optional for extra heat
Instructions
Skewers
  1. Cut each breast in half lengthwise, and then into bite size chunks - approximately 3-4 inch cubes
  2. Mix the char siu, water and soy together and pour over the diced chicken. Store in a container ideally overnight (in the fridge) or at least an hour before cooking.
  3. Take 5 bamboo skewers and soak in water for 20 minutes before assembling.
  4. Dice the onion and the pepper into 3-4 inch squares and cut the mushrooms in half
  5. Place a mushroom first (as they are good at holding it all in place). Then assemble chicken, pepper, onion in repeat until you have 4-5 pieces of chicken on each skewer. Finish by adding the second half of the mushroom on the end.
  6. Baste the skewer with any left over sauce.
  7. Grill on the BBQ, grill or on a griddle until the chicken is cooked through. This should take around 20-25 minutes but if you're unsure try using a temperature probe. Chicken should be around 70-75 degrees Celsius when cooked.
  8. Take another tablespoon of char siu sauce and equal amount of water and continue to baste the skewers while cooking to keep them moist and create a delicious glaze.
Rice
  1. Cook rice as per packet instructions
  2. Steam the broccoli until just cooked this should take around 5 minutes or less.
  3. Dice the onion or leftover onion from your skewers and fry in a frying pan or wok with the oil, finely chopped ginger and soy sauce.
  4. Once the onion is cooked add the cooked, drained rice, broccoli, crushed garlic and sesame dressing and mix through well while on a low heat.
  5. Once mixed and heated through it is ready to serve.

About the Author lovely appetite

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