Bbq Yellow Bean Chicken With Grilled Chinese Long Beans
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Rice Wine (shaohsing)4 tbsps
Light Soy Sauce1 tsp
Dark Soy Sauce6 cloves
Garlic (finely chopped)Directions:
1
Special equipment: Four 10-inch bamboo skewers, soaked in water 30 minutes Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine
2
Add the chicken and turn to coat
3
Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight
4
Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking
5
Remove the chicken from the marinade
6
Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes
7
Set aside
8
Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer
9
Grill the chicken on each side until charred, about 2 minutes
10
Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade
11
Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total
12
Serve hot or at room temperature, garnished with the chiles