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Ingredients
- 5 stems lemon grass
- 1 kg (2 lb 4 oz) chicken thigh fillets, cut into 2 cm (3/4 inch) cubes
- 9 French shallots (eschalots), cut in half
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 2 tablespoons sugar
- 1 stem lemon grass (white part only), extra, finely sliced
- 1 red chilli, seeded and finely chopped
Method
1. Trim the leaves off the lemon grass stems. Cut the thicker ends of the stems into 10 cm (4 inch) lengths, then into quarters lengthways. Make a small slit in the centre of each chicken cube and through the shallot pieces, to make threading easier.
2. Thread alternate pieces of chicken and shallot onto the lemon grass stems, using two pieces of chicken and one piece of shallot for each stem.
3. Mix together the soy sauce, mirin and sugar.
4. Cook the skewers in a hot chargrill pan (griddle) or frying pan for about 3-5 minutes. Brush the skewers with half the soy mixture as they cook, turning frequently. Add the sliced lemon grass and chilli to the remaining soy mixture and serve with the skewers, for dipping.
