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Five-spice chicken skewers with coriander pancakes
Five-spice chicken skewers with coriander pancakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in flavorful Chinese-spiced chicken skewers with coriander pancakes and wombok salad.
Ingredients:
  • 20.00 gm cornflour
  • 20.00 ml Chinese five spice
  • 1.20 gm sea salt
  • 800g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 1 long red chilli, thinly sliced diagonally
  • Sliced green onion, to serve
  • 375.00 ml plain flour
  • 62.50 ml chopped fresh coriander leaves
  • 2.40 gm sea salt
  • 500.00 ml wombok (Chinese cabbage), shredded
  • 3 green onions, thinly sliced diagonally
  • 1 cucumber, cut into thin ribbons
  • 67.50 gm hoisin sauce
Instructions:
  • In a bowl, combine cornflour, five spice, salt, and lemon juice. Mix well. Add chicken and coat evenly. Skewer the chicken onto 8 metal or bamboo skewers and place in a glass or ceramic dish. Cover and refrigerate for 20 minutes to enhance flavors.
  • For the Coriander pancakes, combine flour, coriander, salt, eggs, and 1 cup cold water in a bowl. Whisk until smooth. Heat a large non-stick frying pan with oil on medium heat. Pour 1/2 cup of batter into the pan, swirl to cover the base, and cook until golden, about 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer to a plate and keep warm. Repeat with remaining batter to make a total of 4 pancakes.
  • Prepare a delicious Wombok salad by combining wombok, onion, and cucumber in a bowl. Drizzle hoisin sauce over the ingredients and mix well to coat everything evenly.
  • Preheat a sizzling barbecue plate until sizzling hot. Grill skewers, turning occasionally, for 10 minutes or until perfectly cooked. Serve skewers alongside fluffy pancakes and crisp wombok salad, topped with a zesty sprinkle of chili and onion.

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