Ready-to-Sear Skewers From Xiao Chi Jie In Seattle

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Food|Ready-to-Sear Skewers From Xiao Chi Jie in Seattlehttps://www.nytimes.com/2022/07/05/dining/skewers-xiao-chi-jie-seattle.html
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Xiao Chi Jie, a Chinese street food restaurant in Seattle owned by Caleb Wang and Jen Liao, turned to frozen takeout when the pandemic began. They specialized in soup dumplings, which they began shipping nationally in late 2020. Now they have introduced shao kao skewers with nicely spiced marinated boneless beef, lamb and chicken to sear in minutes on a stovetop, grill or even in an air fryer. They’re an easy nibble with drinks; cook a few for a quick supper, and a platter of them makes a feast. The company also sells dipping sauces.

Xiao Chi Jie Shao Kao Skewers, $34.99 for eight beef or 10 chicken skewers with a jar of the company’s excellent spice blend; $39.99 for eight lamb skewers or a variety pack, thexcj.com.

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Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks. More about Florence Fabricant

A version of this article appears in print on  , Section D, Page 3 of the New York edition with the headline: To Sear: Prepared Skewers For a Quick Supper. Order Reprints | Today’s Paper | Subscribe
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