Ingredients
| 500g boneless, skinned chicken thigh or breast | |
| 2 stalks lemongrass | |
| 5cm piece ginger, grated | |
| 2 red chillies, finely chopped | |
| 1 tablespoon soy sauce | |
| 1 tablespoon fish sauce | |
| 1 tablespoon palm sugar, finely chopped | |
| 2 tablespoons coconut or peanut oil | |
| 100g pandan leaves (Frozen pandan is available from Asian supermarkets. You could use fresh bamboo leaves as an alternative). |
These simple little small bites make perfect nibbles for a party or as part of a larger barbecue. Pandan imparts a very distinct flavour and aroma, but don’t eat it!
Instructions
| 1. | Cut the chicken into 2cm cubes and put in a bowl. |
| 2. | Remove the tough outer stalks from the lemongrass then finely chop the tender inner, to about 10cm up the stalk. |
| 3. | Add this to the bowl along with the ginger, chilli, soy sauce, fish sauce, sugar and oil and mix well. |
| 4. | Cover and refrigerate, preferably overnight. |
| 5. | Lay a piece of pandan on the bench and a piece of chicken at one end and wrap up and secure with a toothpick. |
| 6. | Heat the barbecue to hot and cook for about 3 minutes each side until the chicken is just cooked (you could do a test on one first to see how fast your barbecue cooks them). |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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