Try this main course recipe by Trinh Diem Vy, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Cut thighs into 16 pieces and place in a bowl. Add salt, sugar, black pepper and five spice.
Pound turmeric, add to chicken with garlic, shallot, lemongrass, chilli, lime leaves, sesame
Oil and fish sauce. Mix well. (You may want to wear plastic gloves to stop your hands turning
Yellow if using fresh turmeric.)
Marinate 30 minutes.
Thread 2 pieces chicken onto each skewer. Grill 4–5 minutes on each side on a low heat.
NB: For more flavour young lime leaves may be threaded onto skewers.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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