Lemon soy skewered chicken with hot dipping sauce

Special equipment • 8 skewers

SERVES 4

Ingredients:

1 stalk fresh lemon grass, tough outer leaves removed, finely chopped

juice of 1 lemon

1 tbsp soy sauce

1 tsp granulated sugar

4 skinless boneless chicken breast halves or thighs, 7oz (200g) each

peanut or vegetable oil

4–5½oz (150g) thin rice stick noodles

sea salt and freshly ground black pepper

For the dipping sauce:

4 garlic cloves, finely grated

4 fresh hot red chile peppers, seeded and finely chopped

1 tbsp rice wine vinegar

pinch of granulated sugar

juice of 1 lemon

Method:

1 Combine the lemon grass, lemon juice, soy sauce, and sugar in a bowl. Season with salt and pepper. Cut each chicken fillet in half lengthwise, and add to the lemon grass mixture. Let marinate while you prepare the noodles and dipping sauce.

2 Prepare the rice noodles as the package directs; drain and keep warm.

3 To make the dipping sauce, combine the garlic, chiles, vinegar, and sugar in a small saucepan. Add 2 tablespoons water, and heat gently until the sugar has dissolved do not boil. Allow to cool, then stir in the lemon juice.

4 Thread the chicken lengthwise onto 8 medium skewers, allowing two for each serving. Heat a ridged cast-iron grill pan or frying pan until hot. Brush lightly with oil, and grill the chicken for 3–4 minutes on each side until cooked through and lightly charred. Serve with the dipping sauce and the rice noodles.

Lemon soy skewered chicken with hot dipping sauce