For the 2nd dish of my Taiwanese-themed event, I took inspiration from the iconic ๐ง๐ต๐ฟ๐ฒ๐ฒ ๐๐๐ฝ ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป but gave it a fun twistโturning it into ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป ๐ฆ๐ธ๐ฒ๐๐ฒ๐ฟ๐. I marinated the chicken with the classic trio of ๐๐ฒ๐๐ฎ๐บ๐ฒ ๐ผ๐ถ๐น, ๐๐ผ๐ ๐๐ฎ๐๐ฐ๐ฒ, ๐ฎ๐ป๐ฑ ๐ฟ๐ถ๐ฐ๐ฒ ๐๐ถ๐ป๐ฒ, along with garlic, ginger, and fresh basil. After soaking up those bold, aromatic flavors, the skewers were ๐๐ฒ๐ฎ๐ฟ๐ฒ๐ฑ ๐ถ๐ป ๐ฎ ๐ต๐ผ๐ ๐ฝ๐ฎ๐ป to lock in the juices and create that irresistible char, before being ๐ณ๐ถ๐ป๐ถ๐๐ต๐ฒ๐ฑ ๐ถ๐ป ๐๐ต๐ฒ ๐ฐ๐ผ๐บ๐ฏ๐ถ ๐ผ๐๐ฒ๐ป for perfect tenderness.
To bring out the garlic notes, I topped the skewers with a silky ๐ด๐ฎ๐ฟ๐น๐ถ๐ฐ ๐ฐ๐ผ๐ป๐ณ๐ถ๐ ๐ฎ๐ถ๐ผ๐น๐ถ, rich and mellow from the slow-cooked garlic cloves. For a fresh, herbaceous lift, I drizzled over ๐ฏ๐ฎ๐๐ถ๐น ๐ผ๐ถ๐น and finished with ๐ฐ๐ฟ๐ถ๐๐ฝ๐ ๐ณ๐ฟ๐ถ๐ฒ๐ฑ ๐ฏ๐ฎ๐๐ถ๐น ๐น๐ฒ๐ฎ๐๐ฒ๐, so that fragrant basil flavor really shone through.
The result? Skewers that were ๐๐๐ฝ๐ฒ๐ฟ ๐ท๐๐ถ๐ฐ๐ ๐ผ๐ป ๐๐ต๐ฒ ๐ถ๐ป๐๐ถ๐ฑ๐ฒ with deliciously charred, crispy edgesโa flavorful, bite-sized nod to a Taiwanese classic.
