Chicken Skewers with Lemongrass and Cilantro
There are endless recipes with chicken, a cheap ingredient that everyone at home likes, but many times we can't think of ways to cook it. Today we give you an original idea to eat chicken breasts as skewers, to eat with your hands.
This recipe has ingredients that may sound a bit strange at first, such as lemongrass, an ingredient originally from India, widely used in Thai and Vietnamese cuisine. Its external shape is similar to a leek or tender garlic but much harder, and the bulb is used for consumption as well as about five centimeters of the peeled stems. Kaffir lime leaves that we can find more and more easily in gastronomic stores, sometimes frozen, but above all dried.
Ingredients
For 6 people:
- 1 size of lemongrass (white part only, chopped)
- 3 kaffir Lime Leaves, minced
- 1 Chile chopped green
- 2 tablespoons of zest ginger
- 2 cups of coriander
- 1.6 kg of chicken breasts cut into fat cubes
- 2 tablespoons extra virgin olive oil
- salt and black pepper
- 50 gr of whole cane sugar
- 2 tablespoons fish sauce
- 125 ml of water
- 1 tablespoon lime juice
Preparation
we put lemongrass , kaffir lime leaf, chili, ginger and coriander in a bowl and blend with a blender until finely chopped (otherwise we can chop by hand).
Separate half of the mixture and add the chopped chicken along with the salt, pepper and olive oil; Let marinate in the fridge for half an hour.
While the chicken is marinating, put the sugar, fish sauce, water and lime juice in a pan over high heat, bring to a boil and simmer for 2-3 minutes or until slightly reduced. We booked.
Stick the chicken pieces on skewers (if they are made of wood you can cut them so they can fit on your griddle).
In the BRA Infinity ribbed plate We will put the skewers over high heat for a minute on each side and then lower the heat so that they finish cooking inside for about 6 more minutes. Drizzle with the reserved sauce.
We serve accompanied by some potatoes or brown rice.
