Method
Prepare chicken by slicing into long thin strips approximately ¼ x 2 inches. Stirring often, dry roast coriander seeds in a wok over medium heat. Grind coriander seeds in a mortar and pestle. Combine all spices in a bowl with shallot, lemon grass, galangal, and garlic. Place chicken in spice mix and stir. Marinate covered for a minimum of one hour. Prior to cooking, soak bamboo in water for 10 minutes. Skewer 2 to 3 pieces of chicken per bamboo stick. Grill over open flame until cooked.
Ingredients
- Turmeric 1 tsp ground
- Shallots 3-4 peeled and sliced thin
- Lemongrass 1 stalk sliced thin diagonally
- Galangal ¼” piece fresh
- Garlic 1 clove peeled and smashed
- Sea Salt ½ tsp
- Sugar 2 tsp
- Cooking oil 2 tbsp Canola or peanut
- Bamboo Skewers 20
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