THAI CHICKEN SATAY - SUCCULENT PIECES OF GRILLED CHICKEN ON A STICK WITH A SWEET& SPICY PEANUT SAUCE
Leave it to the Thai to extract the last bit of flavor out of an otherwise plain dish..
Street food is prevalent in every country, but I have to admit, nothing beats tasty pieces of grill chicken on a stick. This street food example has all the pluses going for it, great taste, low cost, and the simplify of carrying around a snack that comes with it's own handy holder, the stick it was cooked on!
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
8-12 skinless chicken tenders
1 package wooden skewers
¼ cup minced lemongrass , fresh or frozen
2 shallots or 1 small onion, sliced
3 cloves garlic
1-2 fresh red chilies, sliced, or ½tsp. to 1 tsp. cayenne pepper, to taste
1 thumb-size piece of ginger, thinly sliced
½ tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. sweet dark soy sauce (available at Asian food stores) I buy mine at Amazon**SEE
4 Tbsp. fish sauce
5-6 Tbsp. brown sugar
2 Tbsp. vegetable oil
Peanut Dipping Sauce (Recipe Follows)
1. If using wooden skewers, soak them in water while you prepare the meat (to prevent
burning). The kitchen sink works well for this.
2. Cut chicken into thin strips and place in a bowl.
3. Place all marinade ingredients in a food processor or chopper. Process well.
4. Taste-test the marinade - you will taste sweet, spicy, and salty. Add more sugar or
more fish sauce (in place of salt) to adjust the taste. You can also add more chili if
you want it spicier.
5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for
marinating, or longer (up to 24 hours).
6. When ready to cook, thread meat onto the skewers. Tip: Fill up to ¾ of the skewer
leaving the lower half empty so that the person grilling has a "handle" to easily turn
the satay during cooking.
7. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it
with a little of the leftover marinade from the bottom of the bowl. Or, you can broil
in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay
close beneath the heating element and turn the meat every 5 minutes until cooked
(be sure to soak your wooden satay sticks in water before skewering). Depending on
how thin your meat is, the satay cooking time should be 10 to 20 minutes.
8. Serve with rice
PEANUT DIPPING SAUCE:
1 cup fresh-tasting dry roasted peanuts, unsalted
⅓ cup water
2 cloves garlic, minced
½ tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2½ to 3 Tbsp. regular soy sauce
½ tsp. tamarind paste/ or ½ Tbsp. lime juice
½ tsp. cayenne pepper, or 1 tsp. Thai chili sauce (more or less to taste)
⅓ cup coconut milk
**SEE COOK'S NOTES 1**
1. Place all ingredients in a blender or food processor. Blend or process until sauce is
smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more
cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd
prefer it sweeter, add a little more sugar.
3. Serve warm or at room temperature.
**COOKS NOTES 1**
This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed.
Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).
**COOKS NOTES 2**
I live in a very small town on the Oregon Coast, so some Asian ingredients are hard to come by. I have
found that Amazon® delivers right to my door and has a wonderful selection of ethnic ingredients.
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