Tuesday, 4 October 2005

Thai Lemon Grass Chicken

This dish is known for its Thai-style dish fragrance with blend of spices and herbs such as; lemongrass which is one of the unique characteristic taste of Thai dish. With the combination of lemongrass and chicken together, the special dish is infused with citrus scent and a touch of sweetness. This can also make a perfect BBQ dish as well.

Ingredients: (Make 8-10 skewers) 
4 Stalks Of Lemon Grass, cut into 12cm long and halved
1 Chicken Breast, about 250g–300g
1 Medium Egg White
½ Carrot, finely chopped
2 Small chilli, 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 Ground Pepper

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 then add into food processor and process for 2 minutes. Next add in  egg white and continue to blend into a smooth paste.
3. Add carrot, chilli, spring onion, coriander, soy sauce and pepper and continue for another 2 minutes or until the mixture is well combined.
3. Place the mixture in refrigerator to chill about 15 minutes or longer.
4. Wet your hand with water then scoop about 1½ tablespoons of the mixture and shape it around the lemon grass stem.(the lemongrass will act as 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, turning them occasionally until golden brown and cooked thru. Alternatively you can do it on a BBQ grill.

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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