Ingredients
6-8 Lemongrass stalks (cut into as many 5 inch thin skewers as possible to wrap ground chicken around them)
1 1/2 pounds chicken thighs. Organic skinned and boned.
4 scallions
2 teaspoons light brown sugar
3 teaspoons corn starch
1 egg
3 teaspoons fish sauce
1 1/2 tablespoons of minced ginger
1 generous teaspoon asian yellow chili paste (Ma Ploy brand works for me)
2 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon white pepper.
canola oil 1 tablespoon
On a medium grill, place each on top of “nonstick’ foil and allow them to firm up and color
slightly before attempting to grill. Otherwise, they’ll really stick to the grill. I also
wipe the grill with oil or bacon fat. When on the grill, cook them until they turn golden brown with some
grill marks.
Hoisin Dipping Sauce:
1/4 cup Hoisin Sauce
1 teaspoon Tamarind Concentrate Paste (Fairway has it)
1/3 cup water
2 tablespoons fresh lime juice (from 1 lime)
Optional: ground peanuts for garnish.
Preparation
For Chicken: Put everything (except the Lemongrass) into a food processor and pulse until it forms into a paste. Chill 15- 30 minutes to firm a bit. It’s going to be sticky. Form about 2 tablespoons around a lemongrass stick, into a 2 1/2 inch oval.
On a medium grill, place kabobs on top of “nonstick’ foil and allow them to firm up and color slightly before attempting to grill. Otherwise, they’ll really stick to the grill. I also wipe the grill with oil or bacon fat. When on the grill, cook them until they turn golden brown with some grill marks.
Hoisin Dipping Sauce: Stir all 4 ingredients together and top with found peanuts for presentation.
