Place all the
ingredients for the marinade in a liquidizer or food processor and blend
until finely pureed. Transfer to a large mixing bowl. Cut each of the
chicken breasts lengthwise into four strips. Lightly pound the strips to
1cm / 1/2 inch thick, using a meat mallet or the flat side of a cleaver.
Cut the strips in half and add them to the marinade. Toss well to coat all
the strips thoroughly, then cover and leave to marinate at room
temperature for 1 hour, or overnight in the refrigerator.
Soak 48 bamboo
skewers in salted hot water for 30 minutes. Prepare the barbecue or
preheat the grill. Thread a slice of chicken on to each skewer. Grill the
skewers, turning once, until the chicken is browned on both sides and
cooked through, about 3-4 minutes. Serve immediately, passing the
Vietnamese Dipping Sauce (Nuoc Cham) separately.
Serve as an
appetizer, or as a main course as part of a family meal. Accompany with
steamed rice, a sautéed vegetable such as green beans, and a bowl of soup.
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