Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams of boneless, skinless chicken thighs cut into 1-inch pieces, along with 2 tablespoons of finely minced fresh galangal, 1 tablespoon of finely minced fresh garlic, 1 tablespoon of finely minced fresh ginger, and 1 teaspoon of five-spice powder.

2. 2

   Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Shaoxing wine, 1 tablespoon of sesame oil, 1 tablespoon of honey, and 1 teaspoon of cornstarch to the chicken mixture, ensuring all ingredients are thoroughly mixed to coat the chicken pieces.

3. 3

   Cover the bowl and refrigerate the marinated chicken for a minimum of 2 hours, or preferably overnight, to allow the flavors to fully meld.

4. 4

   Thread the marinated chicken pieces onto 8 bamboo or metal skewers, ensuring not to overcrowd each skewer; if using bamboo skewers, soak them in water for 30 minutes prior to use to prevent burning.

5. 5

   Preheat a charcoal grill to medium-high heat, approximately 200-220 degrees Celsius, arranging the charcoal for indirect heat if possible.

6. 6

   Place the chicken skewers on the preheated grill and cook for 10-14 minutes, turning every 2-3 minutes and basting with any remaining marinade, until the chicken is cooked through and has developed a beautiful char.

7. 7

   Remove the cooked skewers from the grill and let them rest for 2 minutes before garnishing with 2 tablespoons of freshly chopped green onions and serving immediately.