METHOD

For lemon grass sticks, remove and discard the tough outer skin from the lemongrass.

Set 1 stalk aside to flavour the chicken. Cut each of the 10 remaining lemon grass stalks in half lengthwise, keeping the stalks attached by the root. Trim to 12.5cm (Sin) lengths.

Place the reserved lemon grass stalk, chicken, garlic, chilli, coriander, sugar and salt in a food processor, pulse to a smooth paste. Divide into 20 equal-sized pieces. With wet hands, roll into oval shapes. Wrap each chicken oval on to the slimmer end of each lemon grass length. Cover and refrigerate for 30 minutes to allow the flavours to blend.

For sauce, bring vinegar and sugar to a boil in a pan on a medium heat.

Simmer gently until syrupy for 5 minutes. Pour syrup onto the garlic, chillies and salt in a separate bowl and cool. Stir in cucumber and coriander when cool. Let stand for 15 minutes at room temperature to allow the flavours to combine.

Preheat grill. Alternatively, preheat a ridged cast­ iron griddle, grill pan or barbecue. Grill chicken lemon grass sticks until cooked through, 5 minutes on each side. Serve hot, warm or at room temperature with sweet cucumber dipping sauce.

THINK AHEAD

Prepare and skewer chicken up to 12 hours in advance. Store in an airtight container in the refrigerator.

Make sauce without cucumber and coriander up to 3 days in advance. Cover and refrigerate. Add cucumber and coriander up to 3 hours before serving