This dish is known for its Extraordinary Fragrance and its slight blends of spices and herbs, Lemon grass is one of the unique flavours that characterise the taste of Thailand.
With the combination of Lemon grass and chicken together, the special dish is perfumed with citrus scents and a touch of sweetness. It's very easy to prepare and it's pefect for a BBQ dish as well..........
Ingredients: (Make 8-10 skewers)
4 Stalks Of Lemon Grass, cut into about 12cm long and halves
1 Chicken Breast, abt 250g–300g
1 Medium Egg White
½ Carrot, finely chopped
2 Small chillies, deseeded and finely chopped
1 Tablespoon Spring Onion, freshly chopped
1 Tablespoon Coriander, freshly chopped
½ Tablespoon Light Soy Sauce or Thai Fish Sauce
½ Teaspoon Pepper
Methods:
1. If using the long lemon grass stems, cut in half across the middle to make for short stems for a total of 8. If the stem is very thick you can again cut it length-side halve.
2. Coarsely chop the chicken the put it into the food processor for about 2 minutes then add in the egg white and continue to make a smooth paste.
3. Add carrot, chillies, spring onion, coriander, soy sauce and pepper to process for about another 2 minutes or until the mixture is well combined.
3. Place the mixture in refrigerator to chill about 15 minutes or longer.
4. When chilled, wet your hand with water then scoop about 1½ tablespoons of the mixture and shape it around the lemon grass stem.(The stem will then be the skewer for the chicken mixture)
5. Preheat a pan or broiler to med hot, brush skewer with some oil and grill approximately 4-6 minutes and turn them occasionally until golden brown and cooked thru.
6. Or you can grill the skewer on a BBQ griller.
Notes: You can dust the skewer with some cornflour before grill so that it will have a nice golden colour and crisp skin.
Ingredients: (Make 8-10 skewers)
4 Stalks Of Lemon Grass, cut into about 12cm long and halves
1 Chicken Breast, abt 250g–300g
1 Medium Egg White
½ Carrot, finely chopped
2 Small chillies, deseeded and finely chopped
1 Tablespoon Spring Onion, freshly chopped
1 Tablespoon Coriander, freshly chopped
½ Tablespoon Light Soy Sauce or Thai Fish Sauce
½ Teaspoon Pepper
Methods:
1. If using the long lemon grass stems, cut in half across the middle to make for short stems for a total of 8. If the stem is very thick you can again cut it length-side halve.
2. Coarsely chop the chicken the put it into the food processor for about 2 minutes then add in the egg white and continue to make a smooth paste.
3. Add carrot, chillies, spring onion, coriander, soy sauce and pepper to process for about another 2 minutes or until the mixture is well combined.
3. Place the mixture in refrigerator to chill about 15 minutes or longer.
4. When chilled, wet your hand with water then scoop about 1½ tablespoons of the mixture and shape it around the lemon grass stem.(The stem will then be the skewer for the chicken mixture)
5. Preheat a pan or broiler to med hot, brush skewer with some oil and grill approximately 4-6 minutes and turn them occasionally until golden brown and cooked thru.
6. Or you can grill the skewer on a BBQ griller.
Notes: You can dust the skewer with some cornflour before grill so that it will have a nice golden colour and crisp skin.
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