Mujuji with a Chinese Twist

Ingredients

In this Chinese adaptation of Mujuji, we incorporate Chinese five-spice powder, soy sauce, and stir-fried vegetables to infuse the dish with traditional Chinese flavors. The grilling technique is retained from the original Georgian recipe to maintain the smoky and charred taste that makes Mujuji so special. We alse have the original recipe for Mujuji, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons Chinese five-spice powder 2 teaspoons Chinese five-spice powder
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 medium onion, sliced 1 medium onion, sliced
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, vegetable oil, Chinese five-spice powder, grated ginger, and minced garlic.
2. 2.
   Add the chicken thighs to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the marinated chicken thighs for about 6-8 minutes per side, or until cooked through and slightly charred. Remove from the grill and let them rest for a few minutes.
5. 5.
   While the chicken is resting, heat a tablespoon of vegetable oil in a wok or large skillet over high heat.
6. 6.
   Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
7. 7.
   In a small bowl, mix together oyster sauce and sesame oil. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
8. 8.
   Season the vegetables with salt and pepper to taste.
9. 9.
   Serve the grilled chicken thighs with the stir-fried vegetables on the side.

Treat your ingredients with care...

• Chicken thighs — To ensure juicy and tender chicken, marinate the thighs for at least 30 minutes before grilling. This will enhance the flavor and help the meat retain its moisture.

Tips & Tricks

• If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.
• For a spicier kick, add a teaspoon of chili flakes to the marinade.
• Feel free to add other vegetables like broccoli or mushrooms to the stir-fried vegetables for added variety.
• Serve the Chinese-style Mujuji with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese-style Mujuji on a platter, garnished with chopped green onions and sesame seeds for an added visual appeal. Accompany it with steamed rice or noodles to complete the meal.

Presentation advice

Arrange the grilled chicken thighs on one side of the platter and the stir-fried vegetables on the other side. Drizzle some extra oyster sauce over the chicken for a glossy finish. Add a sprinkle of chopped cilantro for a pop of color.