Perth chef reveals secret to perfecting Asian bbq staple
Moving to Australia in 2006, Chef Alex has worked in some of the city's most prestigious kitchens, including Low Key Chow House, and Apple Daily.
He even spent years cooking Italian food before returning to his roots, now specialising in wowing locals with his skill on the Asian grill.
With one of his personal favourite dishes the humble Gai Yang chicken skewer, a Thai classic, Chef Alex has offered tips for preparing the most succulent version of dish at home.
To begin, he 'pounds and grinds' a variety of sauces and spices to properly infuse them into a paste before marinating his chicken thighs, cutting them into generously sized pieces. Chef Alex De Leon from Miss Mi cooks their Chicken Skewers. Credit: Michael Wilson / The West Australian
'Of course, sufficient marinating time. It needs at least four hours, ideally overnight, to absorb the flavours,' he told PerthNow.
As to the optimum number of pieces to affix to one stick, well, that depends on how loudly your stomach rumbles.
The flavour master says five pieces might be considered a snack back home, but 'it depends on the appetite'.
One step people often get wrong is the grill's heat, believing a maximum heat is required to form a crisp skin.
He said, often, 'The flame is too high, because high heat burns the outside while leaving the inside uncooked. Especially if using bony pieces'. Chef Alex De Leon from Miss Mi cooks their Chicken Skewers. Credit: Michael Wilson / The West Australian
Typically, flipping occurs once the chicken begins to brown, after four or five minutes.
Finally, don't forget to continue to baste it with a brush each time the chicken is turned to ensure the moisture is not lost.
And serve with a fresh salad, of course.
Led by Chef Alex, Miss Mi, in the Novotel Perth Murray Street, prides itself on merging near and far worlds through locally sourced ingredients.
But don't even think about calling it 'Asian Fusion'.
'There is no 'Asian fusion' or muddling going on here. Something much more special is afoot,' his restaurant's website reads.
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