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Chinese Shaokao Blend
  • Chinese Shaokao Blend
  • Chinese Shaokao Blend
  • Chinese Shaokao Blend
  • Chinese Shaokao Blend
Chinese Shaokao Blend

Chinese Shaokao Blend
£1.79
  • Delicious barbequed skewers!
  • Contains 1 portion (2 tbsp) - serves 4
  • Your recipe card will be emailed to you after you checkout or you can download it here

Save 10% when you buy 4 or more one-portion seasonal blends in any combination!
More Info

Barbecued skewers (known as "shaokao") seasoned with Sichuan pepper, mild chilli, soy sauce and sesame, are popularly eaten as street food in many cities across China. They're really easy to make, and will add a delicious new flavour profile to enjoy on your barbecue this summer!
Recipe

Chinese Shaokao Skewers Recipe

You Need:

  • 500g diced chicken (thighs are best) or use diced tofu for a veg version (following the same cooking instructions)
  • 1 clove of garlic - finely grated or crushed
  • 1 tbsp soy sauce (any type)
  • 1 tsp sugar
  • 2 tbsp sesame oil or use sunflower or vegetable oil
  • Rice or flatbreads and cucumber salad to serve

Method:

  • Mix the sugar with the CHINESE SHAOKAO BLEND and ½ tsp salt
  • Mix the chicken with the garlic, soy sauce, sesame oil and ½ of the sugar mix (add 1 tbsp extra oil if using tofu) then thread onto skewers
  • Preheat the grill now
  • Grill the chicken skewers, turning regularly, for 10 minutes or until cooked through and charred around the edges
  • Sprinkle over the remaining sugar mix to evenly coat before serving

Prep: 5 mins

Cook: 15 mins

Heat rating: 2/5
Spices included

Ingredients: white SESAME, black SESAME, Sichuan pepper, coriander, fennel, cumin, white pepper, paprika, chilli, garlic, ginger, black pepper, red bell pepper, mild chilli flakes (chilli flakes, sunflower oil, salt), chives, onion, star anise, cassia, Korean chilli, Kashmiri chilli, smoked paprika, nori seaweed, cayenne chilli, cloves, turmeric, cinnamon, Chinese chilli flakes (chilli flakes, vegetable oil), MUSTARD

May contain CELERY. Allergens are listed in CAPITALS

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