Chicken Sugar Cane Skewers
An aromatic East Asian starter that balances sweet, savoury and spicy notes, Chicken Sugar Cane Skewers celebrate lemongrass, ginger, chilli, coriander, fish sauce and lime folded into minced chicken, with a whisper of sesame oil for depth. The sugar cane skewers add a subtle caramel sweetness and a playful theatricality to the grilling, making the dish feel celebratory and light. (A little portable drama for the barbecue.)
The texture is tender and slightly springy from the minced mixture, charred at the edges where the grill kisses the sugar cane, offering a contrast between juicy meat and smoky, sticky glaze. Prepared by pureeing or pounding the herbs into the chicken and moulding the mixture onto split sugar cane, the skewers are best served hot with sweet chilli sauce, fresh coriander leaves and toasted cashew for crunch and brightness.
Cook: 10 minutes
Ingredients
Chicken
- 500g chicken breast, diced
- 1 tbsp lemon grass, finely chopped
- 1 tbsp ginger, peeled and finely chopped
- 2 tbsp spring onion
- 3 small red chillies, finely chopped
- 2 tsp fish sauce
- juice of half a lime
- 1 tsp sesame oil
- 3 tbsp coriander, roughly chopped
Sugar Cane
- 4x8-10cm sugar cane sticks, sliced lengthwise into 4 skewers
To Cook
- 2 tbsp groundnut or similar oil
To Serve
- Thai Sweet Chili Sauce
- coriander leaves
- 1 tbsp cashew toasted, finely chopped
Method
- Chicken: Place all the ingredients in a food processor and puree to a firm puree or finely chop all the ingredients and grind them to a paste in a mortar and pestle.
- Chicken Skewers: Have a bowl of water aside to wet your hands. Lightly oil a tray or plate with 1 tablespoon of the oil. Take a small handful of the chicken mixture in slightly wet hands and mould it around the sugar cane so that it comes 4-6cm down the skewer. Place the skewer on the oiled plate or tray and repeat this process until you have used all the chicken mixture. Cover the chicken skewers with cling film and place them in the refrigerator until ready to cook.
- To Cook: Preheat a grill or barbecue to a moderate-high. Coat the skewers in the oil on the plate so that they are lightly coated (add a little more oil if needed). Place the skewer on a grill tray or barbecue and cook them for 8-10 minutes (dependant on their thickness) turning them half way through cooking time. When ready they should be golden and firm, if cooked on the barbecue they should have distinctive grill marks. Serve hot or keep warm until ready to serve.
- To Serve: Serve the Chicken Sugar Cane Skewers with small bowl of sweet chili sauce garnished with coriander leaves and the cashew nuts.
Recipe
