Skewered Vietnamese Chicken with Lime Leaf

Description

Photographer Kevin Stent "The Dominion)

(serves 4 -6)

At this time of the year serve with steamed rice and freshly cooked asparagus. If you wish drizzle asparagus with a little sesame oil and sprinkle with sesame seeds.

INGREDIENTS

800g boneless chicken thighs (skin off and each thigh cut into 16 - 24 pieces)

1 tsp flaky sea salt

10g (1 tbsp) sugar

1/2 tsp coarsely ground black pepper

1/2 tsp five spice powder

1/2 cup finely grated, or crushed, fresh turmeric {or 1 tbsp ground turmeric}

2 tbsp crushed garlic

2 tbsp finely chopped shallots

1/2 cup finely chopped lemongrass

1 tsp dried chilli flakes

4 lime leaves (finely sliced)

1 tsp sesame oil

15ml (1 tbsp) bottled fish sauce {you will easily find Thai fish sauce in supermarkets}

8 - 12 wooden skewers (soaked in water 1 hour)

METHOD

· Place chicken pieces into a large bowl. Add salt, sugar, pepper and five spice and mix together.

· Place turmeric, garlic, shallots, lemongrass, chilli and lime leaves into a mortar and pound to paste with pestle. Alternatively place in food processor fitted with metal blade and process until paste-like.

· Add paste to chicken with sesame oil and fish sauce. Mix well and leave to marinate for 30 minutes in refrigerator. (You may want to wear plastic gloves to stop your hands turning yellow if using fresh turmeric.)

· Thread 2 pieces chicken onto each skewer making sure point of skewer is covered by chicken.

· To cook: Preheat grill to low heat or barbecue flat plate to medium. Grill or barbecue chicken skewers for 4-5 minutes on each side or till chicken is cooked through.