Time
prep 0:30
total 1:00
Ingredients
| 14-1/8 oz. | deboned chicken meat, cut into cubes | | 2 to 3 stalks | lemon grass, trimmed | | 2 to 3 | satay skewers |
Marinade
| 1-1/2 tbsp. | fish sauce | | 3 tbsp. | honey | | 1/2 tsp. | pepper | | Salt to taste | | 3 cloves | garlic | | 15 to 16 | kaffir lime leaves, tear to pieces | | 2 stalks | spring onions | | 1/2 tsp. | coarsely ground black pepper | | 1 to 2 tbsp. | corn oil for brushing |
Dipping Sauce
| 5 to 6 | chillies, chopped | | 4 cloves | garlic, finely chopped | | 5 to 6 | coriander leaves, finely chopped | | 3-1/2 oz. | organic cane sugar | | 1/8 qt. | fish sauce | | 1/4 qt. | water | | 1 tbsp. | apple cider | | 1/8 qt. | freshly squeezed lime juice |
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Instructions
Combine fish sauce, honey, salt and pepper in a mixing bowl. Add in chicken to mix, then leave aside.
Prepare lemon grass stalks by poking each lemon grass stalk with a bamboo skewer through the centre. This is to secure the lemon grass stalk firmly so that there is a good hold when piercing it through with marinated chicken meat.
Put spring onion, garlic, kaffir lime leaves and a little lime juice, if necessary, in a food processor. Process until fine, then add to the chicken. Stir well to mix, then transfer into an airtight container and refrigerate for several hours.
Skewer the marinated chicken, three pieces at a time, in each lemon grass stalk. Brush with extra corn oil and grill over a BBQ grill, turning from time to time for about 10–15 minutes or until cooked through. Keep brushing with oil and any remaining marinade.
Serve with dipping sauce for extra oomph!
To prepare dipping sauce: Combine water, sugar and fish sauce in small saucepan.
Simmer until sugar dissolves. Leave aside to cool completely. Add the rest of the ingredients and stir well. Keep aside for use later.
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