Lemongrass-grilled chicken

Lemongrass-grilled chicken

　　Clean the slaughtered chicken, roast it over charcoal until it is about 60% cooked, then remove the meat. Pound the meat soft and shredded using a salt-pounder. Mix together pre-chopped and combined scallions, garlic, cilantro, green chili peppers, salt, etc., and shape the mixture into a fist-sized ball. Tie it up with cleaned lemongrass, clamp it with a bamboo slice, and roast it over the charcoal fire. Once the meat is fully cooked, brush it with lard and continue roasting for a few more minutes. Remove the lemongrass before serving. This dish is spicy, flavorful, and delicious, making it very popular. (Xishuangbanna)