Lemongrass Chicken Skewers

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

METHOD:

Step 1
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.

Step 2
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.