Lemongrass Chicken Skewers

Recipe Ingredients: 

• 2 stalks lemongrass, white part only, finely chopped
• 2 purple Asian shallots, finely chopped
• 1 long red chilli, seeded, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon brown sugar
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons fish sauce
• 1 teaspoon kisan canola cooking oil
• 500g chicken thigh fillets, thinly sliced
• Green onions, thinly sliced, to serve
• Steamed jasmine rice, to serve

Recipe Method: 

• Place lemongrass, shallot, chilli and garlic in a mortar and gently pound with a pestle until a paste forms. Add sugar, combined sauces and oil, and stir to combine. Place in a glass or ceramic bowl and add the chicken. Stir to combine. Cover with plastic wrap and place in fridge for 1 hour to develop the flavours.
• Thread the chicken evenly among the skewers. Preheat a char-grill pan on high. Add chicken and cook for 2-3 minutes each side or until cooked through. Transfer to a platter, sprinkle with green onions and serve immediately with steamed jasmine rice.