Chicken Satay
For appetizer:
Prep Time: 50 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 5 minutes
Yield: SERVES 2-4 as a Main Entree
Ingredients:
- 8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay)
- 1 package wooden skewers
- SATAY MARINADE:
- 1/4 cup minced lemongrass , fresh or frozen
- 2 shallots OR 1 small onion, sliced
- 3 cloves garlic
- 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
- 1 thumb-size piece galangal OR ginger, thinly sliced
- 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
- 2 Tbsp. ground coriander
- 2 tsp. cumin
- 3 Tbsp. dark soy sauce (available at Asian food stores)
- 4 Tbsp. fish sauce
- 5-6 Tbsp. brown sugar
- 2 Tbsp. vegetable oil
- Dipping Sauce: see Easy Satay Peanut Sauce
- If using wooden skewers, soak them in water while you prepare
the meat (to prevent burning). The kitchen sink works well for this.
- Cut chicken into thin strips and place in a bowl.
- Place all marinade ingredients in a food processor or chopper. Process well.
- Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. 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.
- Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
- When ready to cook, thread meat onto the skewers. Tip: Fill
up to 3/4 of the skewer, leaving the lower half empty so that the
person grilling has a "handle" to easily turn the satay during cooking.
- 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 should cook
in 10 to 20 minutes.
- Serve with Thai jasmine rice and my Easy Satay Peanut Sauce for dipping. ENJOY!
Source: http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm
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