Marinated skewers are a popular northern Chinese street food. Skewers are barbecued to order over smoky charcoal, but we’ve used a barbecue plate in this recipe for ease.
- 1 kg skinless chicken thigh fillets, cut into 2.5 cm cubes
- 1 tbsp Sichuan peppercorns (see Note), toasted
- 2 tsp white peppercorns
- 3 tbsp sweet miso (see Note)
- 60 ml (¼ cup) soy sauce
- 60 ml (¼ cup) oyster sauce
- 90 g (¼ cup) honey
- 1 tbsp Chinese rice wine (shaoxing) (see Note)
- 2 tsp grated ginger
- 100 ml sunflower oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 20 minutes
Marinating time 2 hours
Soak 10 bamboo skewers in cold water for 20 minutes.
To make marinade, combine all ingredients in a large bowl. Add chicken and gently stir to coat. Cover with plastic wrap and refrigerate for 2 hours to marinate.
Grind Sichuan peppercorns, white peppercorns and 1 tbsp salt in a mortar and pestle to a coarse powder.
Thread chicken onto skewers, allowing excess marinade to drain off, then scatter with some of the Sichuan salt. Preheat a chargrill or barbecue plate to medium-high. Working in batches if necessary, cook skewers, turning, for 8 minutes or until charred and cooked through. Serve immediately with remaining Sichuan salt, to sprinkle.
• Sichuan peppercorns, sweet miso and Chinese rice wine (shaoxing) are from Asian food shops.
Photography Alan Benson.
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.