Lemongrass Chicken Skewers
- 5 stalks lemongrass, trimmed
- 12 large cubes chicken breast meat, a little over 1 ounce each
- Black pepper
- 2 tablespoons vegetable oil, divided
- Pinch of dried red pepper flakes
- Juice of 1 lime
- 2 teaspoons fish sauce
- Pinch of sugar
- Sea salt to taste
Instructions:
These skewers are based on a recipe from award-winning chef Jean-Georges Vongerichten, whose Thai cuisine has won praise worldwide.
- Remove 2 inches from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.
- Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.
- Chop all of the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
- Combine the lemongrass liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.
- Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.
- To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.