Lemongrass Chicken SkewersSubmitted by: KDKOSMO
IntroductionPage 16 of Thai Cooking by I Love Food Page 16 of Thai Cooking by I Love Food
* 2 long or 4 short lemongrass stems
* Chicken Breast, no skin, 14 ounces
* 1 Egg white
* Carrots, raw, 1 medium, finely grated
* 1 red chili, seeded and chopped
* 2Tbsp snipped fresh garlic chives
* 2Tbsp Cilantro
* Corn Oil, 1 tbsp
Coarsely chop the chicken and place them in a food processor with the egg white. Process to a smooth paste, then add the carrot, chili, garlic 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 teh refrigerator for 15 minutes.
Preheat the broiler to medium. Divide the mixture into 8 equal-sized portions and use your hands to shape the mixture around the lemongrass "skewers". (Note: you could also make them into meatball shape if you don't have skewers.)
Brush the skewers with oil (not included in nutrition as I skip this step, but the original recipe calls for 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.
The 30 minutes prep time includes 15 minutes for the chicken mix to chill in the refrigerator.
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.