Grilled Lemongrass Chicken - cooking recipe

Ingredients

1 shallot, minced
2 stalks lemongrass, peeled and chopped
1 Thai bird's eye chile pepper, seeded and chopped
1 clove garlic, chopped
1 teaspoon grated ginger
1 tablespoon fish sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 1/2 teaspoons oyster sauce
1 pound skinless, boneless chicken breasts, cut into thin strips
skewers

Preparation

Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.