Vietnamese Recipes - Skewered Five-Spice Chicken (Ga Lui)

Ingredients

• 8 boned and skinned chicken breasts (about 900 g/2 lb), trimmed and halved

Marinade

• 1 shallot, chopped

• 3 large garlic cloves, chopped

• 1 thick stalk of lemongrass, peeled and thinly sliced

• 2 tablespoons sugar

• 1/2 teaspoon chili paste

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon sesame seed oil

• 2 tablespoons peanut or vegetable oil

• 1 teaspoon five-spice powder

To serve

• Chili dipping sauce

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Method:

1. Place all the ingredients for the marinade in a liquidizer or food processor and blend until finely pureed. Transfer to a large mixing bowl.

2. Cut each of the chicken breasts lengthwise into four strips. Lightly pound the strips to 1 cm/1/2 inch thick, using a meat mallet or the flat side of a cleaver. Cut the strips in half and add them to the marinade. Toss well to coat all the strips thoroughly, then cover and leave to marinate at room temperature for 1 hour, or overnight in the refrigerator.

3. Soak 48 bamboo skewers in salted hot water for 30 minutes. Prepare the barbecue or preheat the grill. Thread a slice of chicken on to each skewer.

4. Grill the skewers, turning once, until the chicken is browned on both sides and cooked through, about 3-4 minutes. Serve immediately, passing the Chili dipping sauce separately.

Note: Serve as an appetizer, or as a main course as part of a family meal. Accompany with steamed rice, a sautéed vegetable such as green beans, and a bowl of soup.