Skewered Vietnamese Chicken with Lime Leaf – Ruth Pretty Catering

Photographer Kevin Stent "The Dominion) (serves 4 -6) At this time of the year serve with steamed rice and freshly cooked asparagus. If you wish drizzle asparagus with a little sesame oil and sprinkle with sesame seeds. INGREDIENTS 800g boneless chicken thighs (skin off and each thigh cut into 16 - 24 pieces) 1 tsp flaky sea salt 10g (1 tbsp) sugar 1/2 tsp coarsely ground black pepper 1/2 tsp five spice powder 1/2 cup finely grated, or crushed, fresh turmeric {or 1 tbsp ground turmeric} 2 tbsp crushed garlic 2 tbsp finely chopped shallots 1/2 cup finely chopped lemongrass 1 tsp dried chilli flakes 4 lime leaves (finely sliced) 1 tsp sesame oil 15ml (1 tbsp) bottled fish sauce {you will easily find Thai fish sauce in supermarkets} 8 - 12 wooden skewers (soaked in water 1 hour) METHOD

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