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["Cut the chicken into cubes and then mince with a large knife, a mincer of food processor.", "In a bowl, mix the chicken well with the shallots, garlic, soy sauce, cayenne, ginger, salt and sugar. Stir in the egg white and flour and knead gently to combine. Cover the mix with some cling film and refrigerate for several hours or overnight.", "When ready to cook, heat about 2cm of oil in a lnon-stick pan. When the oil is hot, shape the chicken into balls or a sausage shape using a cooking spoon and though the mixture looks soft and unconsolidated, it will keep its form, so don't worry. Fry a few pieces at a time, being careful not to overcrowd the pan. Turn them around so they colour evenly and leave to cook for 2-3 minutes. Remove from pan using a slotted spoon and into a colander, so the excess oil drains away.", "While the chicken pieces cool, prepare skewers. If using wooden skewers, soak in water for half an hour.
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Check a piece for doneness - if still raw, place on skewers and bake in middle of oven at 180 degrees centigrade for 10 - 12 minutes. Repeat till all pieces are warm. You can serve immdeiately or set aside and reheat gently just before serving in a gill pan.", "Serve with peanut aioli", "Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, vinegar vinegars, mashed garlic and a tiny pinch of salt in the clean bowl. Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil and chilli oil.", "Gently warm the peanut butter in a pan, thinning with some water till fluid. Add the warmed peanut butter to the aioli mixture, with the lemon grass. combine gently and taste. Adjust seasonings, and serve with satays"]
