The chicken is cut into pieces, and the lemongrass stems are cut at an angle and the chicken then forced onto the sharpened stems. I can't be clearer about this. I don't know why I've gone on about it so much already. It's like I'm just digging an ever-deeper hole for myself. I'll stop now.
the chicken. On skewers. Ready to bake.
Then I made a marinade: soy sauce, rice wine vinegar, rice wine, some brilliant kaffir lime infused olive oil (from the Kerikeri farmers' market last week), and grated lemongrass, ginger and garlic. And a little honey. The chicken goes in there for about an hour, and then it's removed and put in an oven dish and baked at 160 deg for about 25min. Then the marinade is added back, and the whole thing stewed for another 10-15 min at about 200 deg to reduce.
Meanwhile, rice is cooked in chicken stock (1 cup rice, 1.5 cups stock, small salt, in a sealed pan to boil, then 7 min simmer and 18 min rest-perfect fluffy rice (thank you Sara for that recipe- it never fails!) but don't take the lid off until you need it, then fluff it up with a fork.)
At last! I found a green mango for my salad: so shredded green mango, shredded carrot, shredded cucumber, chopped coriander, and crushed roasted peanuts, dressed with some more of the kaffir lime oil, sweet vinegar, and fish sauce.
The chicken on the skewers is one of LW's favourites, but I think this may be the best rendition of it yet...
and it did taste good!