Simply Asian, simply delectable
Spicy chicken on lemongrass skewers
(Recipe serves 4)
2 Chicken breasts, cut in half lengthwise and cut into three equal pieces
4 Stalks of lemongrass, cleaned and cut at the leaf tip on a sharp bias
4 spring onions / scallions, the white part removed from the green and cut into two equal pieces on the bias. Finely chop the greens for garnish.
2 tbsp Dark soya sauce
1 tbsp Sriracha hot sauce (or any hot sauce of your liking)
1 tbps Sesame oil
1/2 tbsp Toasted sesame seeds
1/2 tbsp Bird chill pepper
1 tsp Light soya sauce
1 tsp Chinese white rice vinegar
- Combine the chicken with the soya sauce, sesame oil and hot sauce and allow to marinate refrigerated for at least an hour.
- Using each stalk of lemongrass as a skewer, pierce a piece of chicken, followed by a scallion and repeat until you have three pieces of chicken and two pieces of onion on each stalk of lemongrass.
- Grill until done and season with the toasted sesame seeds, bird chilli and finely chopped scallion.
- Serve with an equal part mixture of light soya and white rice vinegar.
Tip: Serve with Kroepoek, Indonesian prawn crackers, for a tasty appetiser with drinks.