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Tsingtao Beer Chicken Skewers

Jeremy Pang, School of Wok, London
Serves: 2-3
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Cooking time: 20 minutes + marinade time

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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