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Title: Chicken Chuanr
Categories: Chinese, Chicken, Chilies, Grill
Servings: 8

2 lb Boneless chicken tenders
Marinade & Sauce:
1/4 c Low sodium soy sauce
1/4 c Water
6 tb Dark roasted sesame oil
4 tb Chinese 5-spice
1 ts Cayenne

Chuanr (pronounced chwar) is a style of meat skewer that originates
with the ethnic minority Uyghur (pronounced "Weeger") people of
Western China, who mainly reside in the Xinjiang province. These
Turkish speaking Muslims have a rich history and unique culture that
has developed with influences from Eastern Europe, the Middle East,
and western Asia. Although a cumin-heavy chuanr is frequently
cooked with mutton, chicken and camel is also prepared. The
popularity of this dish has spread eastward to the big cities of
China where chuanr can be bought from street vendors after night
falls.

The combination of 5-spice, dark-roasted sesame oil, and soy sauce
flavors meld beautifully with caramelized meat roasted on an open
fire while the cayenne and crushed pepper gets your attention. You
don't like spicy hot? This recipe is fine for you because the amount
of cayenne produces a mild heat and you can choose if/how much
crushed pepper to serve (I like it doubled). Traditionally, chuanr
is rolled in crushed pepper before roasting for spiciness (soooo
good that way) but this is an adapted recipe for you.

Marinade & Sauce:

Mix thoroughly. Divide in half: reserve half for sauce at serving,
marinade chicken in remaining half for 6 hours.

Prepare the Meat:

Soak bamboo skewers in water. Remove chicken tenders from the
marinade and discard marinade. Cut each tenderloin in half lengthwise
to produce two narrow strips of meat. Large tenderloins may be
divided into thirds. Thread the tenderloins onto a previously soaked
skewer through the center of the of the meat. Small or thin pieces
can be threaded as if the skewer was a sewing needle piercing through
the entire thickness of the meat, then back through to the other side.

Prepare Your Cooker:

Prepare your cooker (charcoal preferred) for direct cooking and
reserve a safe zone where there are no coals (or where a burner is
not turned on). Place a strip of aluminum foil about 3" wide along
the front edge of your cooking grate to shield the handle of the
skewers. Use tongs to oil your grates with a paper towel pad soaked
in cooking oil.

Cook:

Cook directly over medium-high heat. The cook time with these thin,
lean pieces of meat is a few minutes each side so monitor closely.
Move skewers between hotter/cooler cooking locations on your grate to
even cooking. Turn the skewers to cook all sides of the meat to a
caramelized yummy brown. Cook to a minimum temp of 165?F and move
individual skewers to the safe zone when done.

Serve:

Sometimes the best way to eat these is right off the stick! Come-on
now, your ancestors have been eating meat roasted on a stick for
millennia! If desired, sprinkle with crushed red peppers (oh yeah!)
For a sit-down dinner experience, serve on a bed of jasmine rice,
drizzle with warmed reserved sauce & sprinkled heavily with crushed
red pepper flakes (I like mine hot, baby! Of course, you can skip
this if you are from the Midwest). A side of stir-fried vegetables,
such as sliced peppers, goes beautifully with these. Of course, you
cannot forget the cold Asian beer!

Posted by Scott

From: Meatfiregood.Com

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