Ingredients:
4 Chicken breast or thighs (deboned, skinned), or a mixture of both
To pound in a pestle and mortar:
4 cloves Garlic
4cm Knob of ginger
2 shallots
Marinade:
4 tsp Light soy sauce
2 tsp Dark soy sauce
1 ½ tbp 5-spice powder
½ tsp White pepper powder
2 tbsp Runny honey
Method:
- In a large plastic bag, mix all the ingredients together, except the chicken.
- When the mixture is properly mixed, tip in the chicken pieces and massage the chicken so that it is thoroughly coated with the marinade.
- Leave it in the fridge to marinade for at least 2 hours.
- Heat up the grill and set it at medium.
- Place the chicken pieces in a layer and grill for about 5 minutes and set the grill to low and grill for about another 3-4 minutes. Baste frequently. Then turn and grill for another 5 to 7 minutes at low.
- Make sure the chicken is thoroughly cooked before serving.
- The chicken should be firm and juice should run clear if you prick it with a skewer.
- If you are using a barbeque, place the chicken over high heat and sizzle it for 1 or 2 minutes and turn over and sizzle for 1-2 minutes again. Lower the flame to low and cook for about 7 minutes. Turn over and cook for another 7 minutes or so.
- There should be a crust on the chicken.
10. Serve with chilli or barbeque sauce
