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Chillli, Garlic and Lime Dip:

Marinade and Chicken Skewers:

  • Sesame Oil 50 ml
  • Soya Sauce 100 ml
  • Honey 200 ml
  • Five Spice Powder 20 g
  • Garlic, paste 40 g
  • Ginger, paste 40 g
  • Black pepper, cracked 3 g
  • Chicken thighs, deboned 2 kg
  • Onion, cubes 250 g
  • Shitake Mushrooms 30 pc
  • Skewers, flat steel 10 pc

Garnish:

  • Bok Choy, sautéed 500 g
  1. Chillli, Garlic and Lime Dip:

    • Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
  2. Marinade and Chicken Skewers:

    • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
    • Marinade the chicken for 12 hours before skewering along with vegetables.
    • Grill on high heat over charcoal for about 8 minutes turning constantly.
  3. Garnish:

    • Serve the kebabs on top of sautéed Bok Choy. Alternatively use cabbage if Bok Choy is not available.