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Lemongrass Chicken Sticks

 
Type of Dish: Entree
Serves:
4
Prep Time:
20 min
Marinating Time:
120 min
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Big party

Goes Well With

Ingredients

  • 500
    g
    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

  • 1 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.
  • 2 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
  • 3 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
  • 4 Serve with Nuoc Cham or lime wedges

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