Lemongrass Chicken Sticks

There's a bit of messing around with these, but they're worth the effort. A quick trip to Chinatown will get you a mortar and pestle for $30 or $40. Make sure you get quite a big one and make sure it's the last thing that you buy- you don’t want to carry it around for hours.

Serves:

4
Prep Time:

20 min
Marinating Time:

2 hr
Cooking Time:

10 min
Primary Ingredient:

Chicken
Type of Meal:

Entree

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Ingredients

500	Gm	Chicken Thighs	Boneless, trimmed of excess fat and any sinew, cut into 2cm pieces
3	Stalk(s)	Fresh lemongrass	Finely sliced (bottom section only, outer leaves removed)
2	Clove(s)	Garlic	Peeled and sliced
2	Whole	Spring onion(s)	(white part only) finely sliced
1	Whole	Red Chilli	Medium, seeds removed
1	Tbsp	Honey
1	Tbsp	Fish Sauce
1	Tbsp	Oyster Sauce
1	Tsp	Sesame Oil
1	Tsp	Palm Sugar	Grated

Directions

Make a paste from the lemongrass, garlic, chilli and shallots in a mortar and pestle or food processor, adding a few drops of oil if necessary.

Transfer the paste to a bowl and add all ingredients except the chicken and mix well. Fold the chicken pieces through, covering them completely with the marinade, then cover and refrigerate for 2-4 hours

Thread the chicken onto wooden skewers that have soaked in water for a few hours and cook for a few minutes each side on a hot barbecue or grill

Serve with Nuoc Cham or lime wedges