CHEF JEFF — ONE BYTE AT A TIME: Lemongrass Chicken

Try this poultry on the grill.

Lemongrass Chicken

2½ 8-inch stalks lemongrass, trimmed

4 large cubes chicken breast meat (about 1 ounce each)

Freshly ground pepper

1 tablespoon vegetable oil

Pinch red pepper flakes

Juice of 1 lime

1 teaspoon fish sauce

Pinch sugar

Sea salt to taste

Remove 2 inches from thick end of lemongrass stalks; set aside. Bruise half length of 2 stalks with back of knife. Remove tough outer layer of remaining half stalk, exposing core. Mince. Skewer 2 chicken cubes on each stalk. Sprinkle with minced lemongrass, pepper. Drizzle with half of oil. Cover with plastic. Refrigerate 12 hours. Chop reserved lemongrass ends. Place in pan. Cover with water. Bring to boil. Reduce heat. Simmer until 2 tablespoons liquid is left. Strain, return liquid to saucepan. Reduce to 1 tablespoon. Add pepper flakes, lime juice, fish sauce, sugar, remaining oil; set aside. Grill chicken over high heat until cooked through. Spoon sauce over skewers; sprinkle with salt.

Yield: Serves 2.

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