Ingredients
- 600 g (1¼ lb) minced (ground) chicken
- 1 tablespoon grated fresh ginger
- 1 cup (30 g) chopped fresh coriander (cilantro) leaves
- 1 long red chilli, seeded and chopped (optional)
- 1 clove garlic, crushed
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon fresh lime juice
- 4 stems lemongrass
- canola oil spray, for cooking
- lime wedges, to serve
- ½ cup (125 ml) salt–reduced soy sauce
- 1 long red chilli, seeded and finely chopped
- 3 tablespoons grated fresh ginger
- 2 tablespoons rice vinegar
Preparation
- Combine the chicken, ginger, coriander, chilli, garlic, soy sauce and lime juice in a bowl and use your hands to combine and coat the chicken.
- To make the soy ginger dipping sauce, put all of the ingredients into a small bowl and stir well to combine.
- Trim the ends of each lemongrass stem and cut each in half lengthwise to make 8 skewers.
- Divide the mixture into 8 even–sized portions.
- Shape one portion around the middle of each lemongrass skewer, moulding it with your hands to fit – this can be done ahead and refrigerated, covered, until you are ready to cook.
- Preheat a chargrill pan or barbecue hotplate over medium–high heat and spray the pan or hotplate with a little canola oil.
- Cook the skewers for 6–8 minutes, turning occasionally, until golden and cooked through.
- If desired, serve the skewers with the dipping sauce and lime wedges on the side.