Lemongrass Chicken Satay

Description
This great Asian recipe has savory secrets: chicken and lemongrass. This poultry dish is made with real spices, fruit juice, sugar, herbs, and fish sauce and is great for breakfast, dinner, or lunch, as it keeps a golden taste with the poultry on skewers.



Ingredients

 * 500 g. chicken thighs
 * 3 spring onions
 * 3 red chilies
 * 3 cloves garlic
 * 2 large eggs
 * 2 limes, juiced
 * 2 tablespoons fish sauce
 * 1 tablespoon cornflour
 * 1 tablespoon black pepper
 * 1 teaspoon sugar, white only
 * 10 stalks lemongrass, about 12 cm long
 * 2 tablespoons canola oil
 * sriracha or sweet chilli sauce, to serve

Directions

 * 1) Mince the chicken thigh with a cleaver and set aside.
 * 2) Using the pestle and mortar, grind spring onions, chillies, and garlic until very fine.
 * 3) Add minced chicken and continue to grind till mixtures resembles pate.
 * 4) Transfer the mince to a mixing bowl, add egg, lime juice, fish sauce, cornflour, pepper, and sugar.
 * 5) Mix well, kneading until the mixture is thick and dough-like in consistency.
 * 6) Leave mixture to firm up in the fridge (about an hour).
 * 7) Take about 2 tablespoons of mixture and shape it around a lemongrass stalk.
 * 8) Repeat with remaining mixture until all are used up. Brush lightly with canola oil.
 * 9) Heat the grill and cook the satay for 5–8 minutes, turning frequently until the chicken mixture is slightly charred. Serve warm with sweet chilli sauce.