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Tuesday, 3 June 2014

Lemongrass Chicken Satay Recipe (Lemongrass Chicken Skewer Cooked with Air Fryer)


This is what I modified from the Vietnamese Lemongrass Chicken recipe. The original recipe was too spicy and salty for my little boy. Too much salt, pepper, fish sauce, chili and curry powder. And, of course, it's too troublesome for me to cook the caramel topping. So this is the simplified version specially customized for my little boy. 



Ingredients: (4 skewers)

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100g of boneless, skinless chicken breast/thigh, cut into 1 inch cubes

Seasoning:
(A)
1 tbsp fish sauce
2 garlic cloves, crushed
1/2 tsp curry powder
1/8 teaspoon salt (optional, if cooking for young children, this can be void because the fish sauce is already quite salty)
1 tsp sugar

2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced

2 tsp corn flour
(B)
2 tbsp  Honey

Material:
4 bamboo skewers 

Method:


1. In a bowl, combine (A) and add the chicken meat to coat. Marinade for 30 minutes.



2. Meanwhile, wash and soak the bamboo skewers in water, about 15 minutes, drain and dry with kitchen towel.
3. Thread the meat onto the bamboo skewers. 

4. Cook in Tefal Actifry for 5 minutes, brush with honey, flip over and cook for another 2-3 minutes. (If you don't have air fryer, grill for 2-3 minutes on each side).

5. Serve hot with steamed rice.

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