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Ga Lui (skewered five spice chicken)

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“Recipe by Nicole Routhier, found in "Classic Cooks". The marinade and chilli sauce is to-die-for! Prep time includes marinating time. You can baste with marinade when grilling the skewers. Can also do without skewers; just don't cut chicken too small.”
1hr 50mins
48 skewers

Ingredients Nutrition


  1. Place all marinade ingredients in food processor and blend till pureed.
  2. Transfer to large mixing bowl.
  3. Cut each chicken breast half lengthways into 4 strips.
  4. Lightly pound the strips to 1 cm/half inch thick using meat mallet or flat side of cleaver.
  5. Cut the strips in half and add to marinade.
  6. Toss well to coat with marinade.
  7. Cover and leave to marinate at room temperature for 1 hour or overnight in fridge.
  8. Soak 48 bamboo skewers in salted hot water for 30mins.
  9. Prepare the barbeque or preheat grill.
  10. Thread a slice of chicken on to each skewer.
  11. Grill each skewer, turning once, until chicken is browned on both sides and cooked through, about 3-4mins.
  12. Serve immediately, with chilli dipping sauce.
  13. Chilli Dipping Sauce: Mix all ingredients in a small bowl.
  14. Stir to dissolve sugar.
  15. Transfer to jar, cover and store in fridge up to a week, if not using immediately.

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