Chicken Satay
Description
Thai fast food comes in satay form. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish.
Ingredients
For the satay sticks
- 2 tsp lemon juice
- 2 tbsp fresh ginger, peeled and roughly chopped
- 1 tsp coriander seed
- 1/2 cup parsley leaves
- 1 lb chicken breast fillet, roughly chopped
- 1 tbsp dark soy sauce
For the satay sauce
- 1/2 cup roasted peanuts
- 1 tsp coriander seed
- 1 tsp cumin seed
- 2 Tbs fresh ginger, peeled and finely chopped
- 3 shallots, chopped
- 3 cloves garlic, peeled
- 1 red chili, seeds removed and chopped
- 1 Tbs brown sugar
- 1 can coconut milk
- 2 Tbs fish sauce
Methods/steps
| Satay Sticks | |
| 1 | Place the lemon juice, ginger, coriander seeds, parsley leaves, chicken breast and soy sauce in a food processor. Pulse until the ingredients are mixed together and the chicken is coarsely chopped. |
| 2 | Place the mixture in a bowl, cover and chill in the fridge for 1 hour or preferably overnight. |
| 3 | Divide the mixture into 8 portions and shape them into a flattened sausage form along the skewers. |
| 4 | Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until the chicken is golden brown and the juices run clear. |
| 5 | Serve with the satay sacue, jasmine rice, and romaine lettuce. |
| Satay Sauce | |
| 1 | Place all the sauce ingredients into a food processor and blend until smooth. Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken. |
Yield: 8 sticks
Preparation time: 20 minutes
Cooking time: 15 minutes
Nutrition Facts
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Additional Tips
For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use same amount fresh coriander leaves instead of parsley. My version is a sample of Spanish-Thai cooking fusion, adapted to suit family tastes. Of course, use galangal instead of ginger if it is available.
If using wooden skewers, remember to soak them for 30 minutes in cold water before.
The satay sauce can be made in advance. Store in the fridge, covered. To serve, reheat gently in a pan for 4-5 minutes.
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