CHICKEN: Potato rosti takes a bit of work to make, but it's so good, especially when served with chicken breast flavoured with lemon grass.

THAI CHICKEN WITH POTATO ROSTI:



1 ½ lbs. skinless and boneless chicken breasts


marinade:

2 tbsp. lime juice
1 tbsp. chopped lemon grass
1½ tbsp. oil
2 cloves garlic, crushed
1 tbsp. grated ginger
2 tsp. chilli sauce
2 stalks green onion, chopped

1 lime, cut into wedges

cooking oil


potato rosti:

1 ½-2 lbs. potato
3 tbsp. all purpose flour
1 egg, lightly beaten
salt and pepper




Rinse and pat dry chicken breasts and cut meat into 2 x ½ -inch strips. Combine lemon grass, lime juice, oil, garlic, chilli sauce and spring onion in a glass bowl and add in chicken strips. Toss well to coat meat. Cover bowl with plastic wrap and marinade for at least 2 hours.

To make potato rosti: Peel and grate potatoes, squeezing excess moisture out with hands and wrap potatoes with paper towels to leave for 10 minutes. Mix potatoes with the flour and egg, and season with salt and pepper to taste. Divide potatoes into 6 equal portions. In a large non-stick skillet, heat 1 tbsp. oil over high heat until hot. Add 1 portion of grated potato and spread it out evenly, flattening it down with a spatula during cooking; Cooked until browned on one side; then flip over to brown the other side, adding more oil if necessary and salt and pepper to taste. Remove rosti as cooked to a heated serving plate and keep warm.

Add 2 tbsp. oil to skillet and heat it over medium-high heat until very hot. Arrange chicken strips in single layer in skillet and cook for 1-2 minutes on each side, turning once and basting with marinade during cooking.

Place chicken on the bed of potato rosti to serve.