I think every region of the world have their own version of skewered meat,cooked over charcoal pit,modern grill or whatever method of fire cooking is used. I love the ease of cooking skewered meat,more so in summer months.So I keep looking for way to keep it from going old and boring.
This time I experimented with Chinese style Skwered meat.”Chuanr’ or ‘Chuan’ in Chinese means ‘roasted Skewered meat’ .It is one of the popular street food in China.
Since I am too lazy to fire up the grill and I am madly in love with my cast iron skillet these days,I use it as my grill pan.Cast iron is perfect for high heat transfer.So here it goes.I have tried to keep the ingredients as authentic as possibly I can get here,thousand miles away from chinaland.I was excited to find szchuan pepper.I have heard so much about this pepper,I couldn’t wait to try it out.It looks like dry flower buds,not as sharp as black pepper.
- 2-3 Chicken breast(8 oz approx)
- 1/4 cup Shao Hsing cooking rice wine
- 1/4 cup light soy sauce
- 1/8 cup Rice wine vinegar
- 1 tsp Szchuan Pepper
- 1 Tbl Sugar
- 3 cloves of garlic grated
- 1/2 tsp ginger grated
- Cut chicken breast in cubes.Add rest of the ingredients and marinade it for 30 mins – 2 hrs.
- Soak couple of bamboo skewers in water for at least 30 mins.
- Skewer the chicken.
- Heat the grill/Cast Iron skilet.Add oil to it.Lay flat the skewered chicken.
- Cook it couple of minutes each side at medium-high heat.
- Serve it with pickled cucumber/salsa/dips of your choice.