Morsels of free-range chicken breast stewed in lemongrass sticks grilled with extra virgin olive oil with raw papaya salad and peanut sauce.
| Ingredients | Quantity | UOM |
| EVOO | 0.015 | lt |
| LEMON GRASS | 0.02 | KG |
| LEMON | 1 | NO |
| BROWN SUGAR | 0.015 | KG |
| SOYA SAUCE | 0.01 | KG |
| GARLIC | 0.025 | KG |
| FISH SAUCE | 0.015 | KG |
| FREE RANGE CHICKEN | 0.125 | KG |
| BASIL LEAVES | 0.01 | KG |
| CHERRY TOMATO | 0.015 | KG |
| MILLET BREAD | 0.075 | KG |
| PEANUT SAUCE | 0.015 | lt |
Directions
Mix together evoo, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add free range chicken and turn to coat in marinade. Make a skewer using of lemon grass stick .Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side
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