Chicken skewers in the oven (with the Chinese method of keeping the meat juicy)

[To prepare meat for Chinese food in a wok:]

Chicken skewers in the oven (with the Chinese method of keeping the meat juicy)

Category: Meat dishes

Kitchen: chinese

Ingredients
Chicken thigh fillet	450 g
salt	1 tsp
corn starch	2 tsp
chicken egg (protein only)	1 PC.
bamboo skewers	4-5 pcs
plum sauce (chinese cuisine)	3 tbsp. l.
ginger-chili sauce (chinese cuisine)	3 tbsp. l.
barbecue sauce	1 tbsp. l.
soy sauce (light)	1 tbsp. l.

Cooking method

• We are very fond of Chinese food. But Chinese chefs have tricks that they don't always give out to Europeans. I say this because I watched a lot of video recipes on YouTube, bought several books of Chinese cuisine recipes and ended up stumbling upon a preliminary marinade of meat for wok and kebabs only in the book of the famous Chinese chef Ken Lom, which is called Illustrated Chinese Coon. 1993 edition of the Chinese Cookery Classic (Ken Hom's "Chinese Cookery. A new Edition of the Chinese Cookery Classic").
• And in fact, I decided to publish this recipe only for the sake of this very process of marinating meat. So, to prepare kebabs, you must first marinate the meat in a mixture of egg protein, corn starch and salt (at least 25 minutes in advance).
• So:
• 1. Separate the white from the yolk and place it in a bowl where the meat will be marinated
• 2. Add corn starch and salt to the protein, mix
• 
• 3. Cut the chicken thigh fillet into strips 1.5 cm wide (across the grain, if possible)
• 4. Place the sliced ​​meat in the marinade, refrigerate for at least 20 minutes
• What happens to chicken meat - it is salted, salt binds moisture inside the meat, and protein and starch form a kind of film, which will subsequently prevent the juice from flowing out during cooking.
• 5. Prepare the sauce - mix the indicated ingredients to taste
• 
• 6. Preheat the oven on the "grill" mode
• 7. Cover the baking tray with foil, grease it (foil) with a brush with vegetable oil. You can do it without foil, if you don't mind the long washing of the tray from the stuck sauce. The tray must be chosen so that it has sides on which bamboo skewers will lie, and the meat will seem to hang
• 8. Take the marinated meat out of the refrigerator and string on skewers
• 9. Place the skewers on the tray
• 10. Place in the preheated oven at the highest level
• 11. Grill for 2-3 minutes on each side
• 12. Take out the tray, apply the sauce with a brush first on one side of the kebabs, place under the grill for 2-3 minutes. Repeat the same for the other side of the kebabs. Try to use the whole sauce, as it will only taste better, but you cannot use it separately as a sauce (the brush was in the sauce and on half-baked meat)
• 
• Skewers were served with noodles and broccoli.
• To prepare meat for Chinese food in a wok:
• See p. 1-4
• 5. Bring water in a saucepan to a boil with a key, remove from heat
• 6. Place the marinated meat in a saucepan and IMMEDIATELY start stirring with a spatula or spoon
• 
• 7. As soon as the meat turns white - in a colander, rinse under water
• 
• 8. Cool and refrigerate or cook immediately

The dish is designed for

4-5 skewers

Time for preparing:

60 minutes

Cooking program:

grill oven

Note

You can use any sauce for kebabs - I even tried just a barbecue sauce from a bottle. It turns out very tasty due to the fact that the meat is neither dry nor rubbery. Even with my, frankly, low-power grill in the oven, the meat does not lose juice during cooking.

This marinade can be used for both pork and beef. The proportions are the same.

[Sveta]

Sveta! Very appetizing kebabs. I will definitely have to try. And I thought it was your first recipe, but it turns out not. I'll see what you've already shown us.

Yes, meat, fish, and chicken fillet are marinated in this way! A very important nuance for those who are not yet in the subject! Thanks for the recipe, the kebab on sticks looks so beautiful!
It is new for me that the Chinese add salt to the marinade, this is, apparently, new Chinese cuisine!
They usually get by with soy sauce or fish sauce. I will definitely try!

[Angela]

Angela, Rada, thanks girls for your attention! It is especially good to hear from your lips

I have long wanted to share, because for me this wonderful marinade became a great discovery a couple of years ago.

Can a question not quite on the topic - does the oven get very dirty during the grill mode? I really want to cook, I love Chinese food, thanks for the recipe!

[ramenka]

Can a question not quite on the topic - does the oven get very dirty during the grill mode? I really want to cook, I love Chinese food, thanks for the recipe!

ramenka, I don’t get dirty at all, because the grill is low-power in the oven ... There is not even fried in the photo, that is, it didn’t fire, it didn’t fizzle ... The main thing, in my opinion, is that the glaze with sauce grabbed like ... - the crust is not so important in this dish, and the grill will be cleaner

[Sveta]

Sveta, I will try one of these days in an air fryer to execute, just there shampoos.

[Evgeniya]

Evgeniya, it would be interesting to hear from you about the result. Just watch carefully, as the icing sauce is sweet - it can burn out pretty quickly. I just never used air fryer, I don't know how strong it is ...

Thanks so much for the description for cooking in a wok. I love wok-fried Chinese cabbage, but the starched meat immediately stuck to the bottom and spoiled the fried vegetables.
Now it is clear that we fry the onion-celery-cabbage and cook the beef!

[Oksana]

Oksana, this Chinese offered two options for cooking meat in a marinade for wok - in water, as I described, or deep-frying, that is, instead of water, vegetable oil with a high burning point ... But, I think that many will prefer water - cheaper and more useful.

And the most important thing is that the meat will then brown in the wok! (if the heat is enough of course).

Good luck, I'm very glad it came in handy!

Thank you, it will come in handy for sure, I couldn't do it in deep fat

It's good that you reminded yourself
I remembered your kebabs just in time. Only I cheated and quickly fried them in pieces on a hot wok, and then strung them on skewers))
Delicious!!! Thank you!!! I regret that I kept the recipe in the bookmarks for so long. I had a small fillet, it turned out very juicy!

[Arka]

Ooooh! Arka, Nata, judging by the photo, yours tastes better than mine

I hope that the kids liked it too - they sure won't eat anything!

Only I cheated and quickly fried them in slices on a hot wok

And this requires quite a lot of art and an excellent patina wok. Clever craftsman! I'm not taking risks - I'm afraid that everything will stick in fig

Thank you for your trust and report!

What are you! I have an ikeevsky wok with a durable Teflon coating - nothing sticks, the main oil does not overheat. And yes, delicious meat! Thank you!

[Svetlenki]

Svetlenki, Svetochka, just fried chicken breast fillets in butter. Marinated according to your method, fried for 1 minute (+ / -) and turned it over twice. Soft, delicate. I'll see what kind of softness it will be when it cools down. Usually pickle soy sauce + pepper + garlic.

How many teaspoons, so many different volumes, I always use a small one. Salt is enough for me.

I love Chinese chicken. Now I will know how it is prepared. We need to buy everything for your wonderful recipe.
Thank you.

[Irinap]

Irinap, Irina, thanks for stopping by and trusting the recipe! What cool crunchy bites you have.The crust is very beautiful honey color. Honestly, I didn't dare to fry like chops with a little oil. Everything seemed to me that it would stick tightly. Now I will try

Iri55, Irina, we are big fans of Chinese food too. I hope you enjoy it.

I got hooked on Chinese cuisine in a distant foreign country. Delicious. I have never been able to cook, but I was not particularly looking for a recipe. Now I know.

[Iri55]

Iri55, Irina, you know, they (the chefs of Chinese cuisine) write books and publish recipes, but they don't tell some secrets. I recently ran into another. The ideal of loose chicken breast in Chinese dishes has been achieved. Adding soda to the marinade, count ?! Only in the marinade must be cook's wine, otherwise, of course, the soda will not work.

I flood in the recipe. My recipe, what I want, then I do No, it's a joke, I just really love Chinese cuisine and I like to talk about it

I'll fluff too, I heard it for a long time, and then I ate it, very tasty pink salmon baked in proteins .. really pink salmon was not dry, as usual, but it looked nothing but breaded !! those are the fish itself. So, now I think that this is exactly the secret

[Irinap]

Irinap,

Irina, well, try it with fish. True, I can only tell you and show you about the chicken. It turns out the following marinade:

chopped chicken breasts 1 kg
large egg 1 pc (small 2)
cook wine 1.5 tbsp. l
soy sauce 1 tbsp l
salt 1/2 tsp
soda 1 tsp. under the knife

I marinated for 6 hours, cooked the second portion in a day. It smells specifically when you open the tray with marinated meat. But the result

[Svetlenki]

Svetlenki, Sveta! What kind of kitchen wine do you use? What we call Shaoxing?
Here in this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=501851.0 (Velvet chicken or chicken fillet in Chinese) also tells about the "velvet" of meat. And in the same recipe, in post 12, Nagira writes that only Shaoxing wine should be used and nothing else. If you try to make these dishes, then I would like to use exactly what you need. Track. you need to know exactly what to buy.

[Sveta]

Gorgeous! Required for execution! I have not seen this recipe before
SvetaDid you try to cook these kebabs in your Fillet? I can't figure out how to make a structure so that the meat "hangs" or can I put it in a basket or on a grill pan?
ahh and also tell me how you cooked the side dish?

[Masha Ivanova]

What kind of kitchen wine do you use? What we call Shaoxing?

Masha Ivanova, Elena, yes, that's it. In all formulations I have come across, only dry sherry is allowed. But it is better, of course, to buy exactly Shaoxing. It lasts for a long time.

"velvet" meat

In fact, I use two techniques in this recipe - "velvet", which is pickling in a mixture of protein, starch and salt, and "blanching", which is the primary heat treatment of these pieces in water or oil.

Have you tried to cook these kebabs in your Fillet?

Vika, I haven't tried it ... It's not enough for my family to cook in AF at once, but I don't want to fool around twice. But the meat that I showed in the post above, I cooked in AF before combining it with the sauce. The result is gorgeous! There is a crust, no heaviness and no "deep-frying" smell.

ahh and also tell me how you cooked the side dish?

With a side dish, everything is simple. Boil the purchased noodles in salted water (it should be slightly UNDER-cooked, because it will still come in the wok), put it in a colander, a couple of drops of sesame oil and stir with chopsticks so that they don't stick together. Prepare the broccoli, in the microwave with a little water, at full power for 3 minutes. In a wok, fry the garlic, ginger, chili, add broccoli, fry for 30 seconds, add noodles. I used the sauce like this



I love this brand. Everything is very tasty with them! Recommend. But you can use the sauce yourself.Mix soy, shaoxing, sugar, a little rice vinegar, water, pour it into a wok, after 30 seconds pour in a jelly of starch and water.

[Sveta]

Sveta, Svetochka, thank you very much! But .. one more clarification - shaoxing, as I understand it, is replaced by "dry cherry" wine?
I will look for the same sauce at home, do you buy it in the super or in Chinese shops?

Svetochka, what wonderful kebabs !!! Please tell me, is it necessary to take corn starch? or potato? Or I finally can say a terrible horror right now?
And for those who are in the tank, after the chicken pieces have been removed from the boiling water, what can you do with them next?

And, do I understand correctly that you can use such a marinade for any recipe for cooking meat in order to maintain maximum juiciness?
How many questions? This is because I am in the Chinese cuisine to the teeth

after the chicken pieces have been removed from the boiling water, what can you do next with them

This is a wok preparation, not oven / grill preparation. Then it is quickly fried with the rest of the ingredients, seasoned with sauce in a wok.

[caprice23]

But .. one more clarification - shaoxing, as I understand it, is replaced by "dry cherry" wine?

Can. But, to be honest, we have this "dry sherry" worth the same as shaoxing. It seems to me that Shaoxing is better. Sherri was, used it additionally, but it "stole" me in the dishes.

I will look for the same sauce at home, do you buy it in the super or in Chinese shops?

We have this brand in supermarkets. It is also on the Amazon. I buy hoizin sauce in large professional packaging on Amazon or in our network of stores like the Russian METRO. I use this sauce a lot. Sauce in a bottle, which I showed above, I bought a package of 6 bottles on Amazon. We eat a lot of Chinese, I take it regularly.

Please tell me, is it necessary to take corn starch? or potato?

caprice23, Natasha, listen, when I started to take an interest in Chinese cuisine, I have corn in the free availability, but I have to look for potatoes in the afternoon with fire. So I never tried it. I can't tell you anything.

And for those who are in the tank, after the chicken pieces have been removed from the boiling water, what can you do with them next?

You can cook them completely and use them in salads, in a vegetable sauté. Try for a start on two half pounds. You will understand the taste and immediately a plan will ripen in your head where you can use it. Or it won't ripen. I honestly only use this kind of meat for Chinese dishes.

And, do I understand correctly that you can use such a marinade for any recipe for cooking meat in order to maintain maximum juiciness?

I saw a recipe for pilaf here on the site. There the meat, I don't even remember which one, was prepared by this method of velveting. Only this word was not used. I can't show you the recipe now, don't ask. That was a long time ago.

Arka, Nata,

[Svetlenki]

Svetlenki, Svetul, thanks, I will delve into it. Dark forest for me)

[Sveta]

Stunned! What a recipe, and I'm like in a tank!
Sveta, many thanks for the most valuable information !!! The recipe is superb!
Don't spoil it, girls! This is the most needed advice and experience.

[Tricia]

Tricia, Nastya, oooh, what people! I'm glad you came across my recipe. Maybe you will try and like it

Yes, these bits of information are brilliant. My men are sophisticated in Chinese takeaway. Give them the same taste as there. And where to find, how to do it? They don't write anywhere, radishes. This is how I stumble across and rejoice in luck Well, and bring here if possible

Nice recipe, highly recommend!
Of all the sauces I only had soy and teriyaki ... but that didn't stop me. Moreover, I had a chicken breast cooked for sous-vide, that is, it was vacuumed on Sunday. But in the end - that's what! Nearby is rice with bell pepper and zucchini. There is also the yolk left from the egg.
Support for skewers - frying pan, the bottom and sides of which are lined with foil

[Ekaterina2]

Ekaterina2, Katerina, oh how! Quiet glanders and immediately report!

Well, how did you like it though? I, judging by the photo, taste good!

But in the end - that's what! Nearby is rice with bell pepper and zucchini. There is also the yolk remaining from the egg.

Wow !!! This is sooo delicious!

Katerina, imagine, I received a notification about a new message, and there was only one photo. I wrote above. And then apparently some mysticism was updated

Thank you for your trust. I'm sooo pleased

[Svetlenki]

Svetlenki, really liked it! The chicken is very juicy and tender. We will definitely repeat.
I soaked the skewers in water in advance so that they did not burn, but the tips still burned a little. Apparently they need to be wrapped in foil?

[Katerina]

I soaked the skewers in water in advance so that they did not burn, but the tips still burned a little.

Katerina, I prudently left the tips of the skewers in the main photo behind the scenes. They are burning. At least with soaking, at least without

Apparently they need to be wrapped in foil?

How long is it, isn't it? Can pretend that this is intended, light smoke from dark little skewers ...

[Svetlenki]

Svetlenki,
I tried the fish

took pink salmon fillet, 1 protein, 1 tsp salt, 2 tsp starch and added 1/3 tsp sugar. Slightly salty. Not to say that a masterpiece, but not dry, you can cook. I remember how my mother and I praised that very tasty fried pink salmon. God, a lot!)

[Irinap]

Irinap, Irina, here is a great experimenter! Now, slower, for those who are hard of thinking, like me. Did you cook it or deep-fat it? Or fried in a little oil? Or baked in the oven?

[Sveta]

Sveta, Actually, you need to bake in the oven, but heat! I have PP GF, so I baked it in it, I decided to sprinkle 3 slices with cheese, and left one as it is, so that I know the juiciness for sure

And I tried the fish. Chum fillet pieces. Salt, but a bit too much, you need less. Fried in a cartoon Panasonic on baked goods. For a minute from all sides and five minutes on the skin. There is a minimum of oil, just smeared the bottom with a brush. I liked it, really juicy. I will cook.
Sveta, thank you.

[Deva]

Salt, but a bit too much, you need less.

Uguuuu, zapaaaali, fish needs less salt

Deva, Elena, thanks for the feedback and trust in the recipe