2 stalks Lemongrass, white part only, finely chopped
2 purple Asian Shallots, finely chopped
1 long red chilli, seeded, finely chopped
2 Garlic Cloves, crushed
1 tablespoon brown Sugar
1 tablespoon dark Soy sauce
1 tablespoon oyster sauce
2 Teaspoons Fish sauce
1 Teaspoon sesame Oil
500g Chicken thigh fillets, thinly slIced
Green Onions, thinly slIced, to serve
STeamed jasmine rIce, to serve
Place lemongrass, shallot, chill and garlic in a mortar and gently pound with a pestle until a paste forms. Add sugar, combined sauces and oil, and stir to combine. Place in a glass or ceramic bowl and add the chicken. Stir to combine. Cover with plastic wrap and place in fridge for 1 hour to develop the flavors.
Thread the chicken evenly among the skewers. Preheat a char-grill pan on high. Add chicken and cook for 2-3 minutes each side or until cooked through. Transfer to a platter, sprinkle with green onions and serve immediately with steamed jasmine rice.