Tuesday, May 31, 2011

Ginger Chicken Skewers, for 130.

This would be one of the items I made for a friend's wedding recently, but if you're having a few people over for a cocktail party, these would be fairly simple hors d'oeuvre or part of a buffet meal that should be a pretty tasty hit.

This also harkens to my earlier comment about how 40 lbs of chicken breasts can be broken down into roughly 340 satay-style skewers.
Don't forget to soak your skewers in water for about 20 minutes before cooking or they may scorch.
And yes, it takes rather a few hours to break down 40 pounds of bulk chicken breasts, but to give you an idea, each chicken breast should make about 4-5 skewers.

Marinated chicken cubes, ready for skewering
I used the same recipe that I did in my Tangy Asian Chicken/Pork dinner, only multiplied to fit in two giant stock pots to marinate overnight.
That's a lot of soy sauce, honey, garlic, and fresh ginger.
(Thank you, Corrie, for all the grating help!)
Even in larger quantities, I stick with the measurement of equal parts honey and soy sauce, and equal parts garlic and ginger, respectively.

Ready to cook!
If you are making this for just a few people (say, 20-30) I would suggest broiling the skewers for 5-6 minutes total so the chicken remains juicy and tender.
As I was making hundreds, I baked them in a 350º oven for about 18 minutes, knowing they were going to be reheated later and would probably dry out a bit by the second heating.
I just hoped the flavors from the marinade would make up for the slightly dry texture.

Round 1 of about 4
If making this for a smaller group of people, I would suggest reducing the marinade down to a thick dipping sauce for the skewers, but only if you rinsed your chicken well before marinating. If there was any protein "goo" on the chicken your marinade will look like curds and whey. Gross.
An easier option is just to make a second batch of the marinade and reduce the sauce with no worries of contamination or questionable consistency.

Any leftovers you have would be tastily repurposed in a meal like this Quinoa Satay I posted a little while back, but this time you would use chicken stock instead of beef stock.
Either way, it's some tasty chicken!


Jenn said...

wow. So when will you be opening your catering business? :)

Anonymous said...

Ginger Chicken is one of my fav dishes. Looks yumm.