TO DRINK: Jordan Winery Blanc Fumé is a delicious, easy drinking wine, but with slight barrel ageing it also has a serious structure to match the chicken.
Vietnamese-style chicken lollipops
Ingredients
- DIPPING SAUCE
- 2 garlic cloves
- 1 red chilli, seeded and chopped
- 15ml (1 tbsp) brown sugar
- 50ml lime juice
- 45ml (3 tbsp) fish sauce
- LOLLIPOPS
- 500g skinless and boneless chicken fillets
- 4 garlic cloves, finely chopped
- 1 lemon grass stalk, finely chopped
- a handful of coriander, chopped
- 2 red chillies, seeded and chopped
- 15ml (1 tbsp) brown sugar
- 15ml (1 tbsp) fish sauce
- 1 large egg, beaten
- cucumber ribbons, to garnish
- black sesame seeds, to garnish
- onion sprouts, to garnish
Instructions
1
Preheat the oven to 180°C and lightly grease a baking sheet.
2
For the dipping sauce, blend all the ingredients in a food processor until smooth. Set aside.
3
For the lollipops, blend all the ingredients in a food processor until they form a rough paste. Chill for at least 30 minutes.
4
Using wet hands, shape about 15ml (1 tbsp) of the mixture into a ball. Thread two balls onto each wooden skewer. Repeat until the mixture has been used up. Bake until firm and cooked through, about 10 – 15 minutes.
5
Garnish with cucumber ribbons, black sesame seeds and sprouts, and serve with the dipping sauce.
