Ingredients:
serves 4
- 2 long or 4 short lemongrass stems
- 2 large skinless, boneless chicken breasts, about 14 oz / 400 g in total
- 1 small egg white
- 1 carrot, finely grated
- 1 small fresh red chili, seeded and chopped
- 2 tbsp. snipped fresh garlic chives
- 2 tbsp. chopped cilantro
- salt and pepper
- 1 tbsp. corn oil
- cilantro sprigs
- lime slices
- mixed salad greens, to serve
( Conversion Chart For Cooking )
Procedures:
If the lemongrass stems are long, cut them in half across the center to make 4 short lengths. Cut each stem in half lengthwise, so that you have 8 sticks.
Coarsely chop the chicken pieces and place them in a food processor with the egg white. Process to a smooth paste, then add the carrot, chili, chives, cilantro, and salt and pepper to taste. Process for a few seconds to mix well. Transfer the mixture to a large bowl. Cover and chill in the refrigerator for 15 minutes.
Preheat the broiler to medium. Divide the mixture into 8 equal-size portions and use your hands to shape the mixture around the lemongrass “skewers.”
Brush the skewers with oil and cook under the hot broiler for 4-6 minutes, turning them occasionally, until golden brown and thoroughly cooked. Alternatively, grill over medium-hot coals.
Transfer to serving plates. Garnish with cilantro sprigs and lime slices and serve hot with salad greens.