ezRecipe-Zee: Cooking Recipe: How to make Chicken Satay

Chicken Satay - {Satay Gai}

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Date Added:	April 7, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Ethnic, Copy Cat / Restaurant

Ingredients:

1     teaspoon      coriander seed
1     teaspoon      cumin seed
1     tablespoon    chopped garlic
1     tablespoon    freshly-grated ginger
1     pound         chicken breasts
                    and cut into bite sized pieces
2     tablespoons   fish sauce
1     tablespoon    curry powder
1     pinch         turmeric powder - (as only a colorant
                    so use very little!)
8     tablespoons   coconut milk
3     tablespoons   palm sugar
                    === PEANUT SAUCE - {NAM JIM} ===
4     ounces        roasted (unsalted) peanuts
3                   garlic cloves - (to 4), chopped
1     ounce         chopped onion
1     tablespoon    red or massaman curry paste - (to 2 tbspns)
1     teaspoon      fish sauce
8     tablespoons   coconut milk
4     teaspoons     lime juice - (to 6 tspns)
2     teaspoons     palm sugar - (to 3 tspns)
                    === CUCUMBER SAUCE - {AJAD} ===
4     tablespoons   rice vinegar
1     teaspoon      sugar
2     tablespoons   very coarsely chopped or sliced cucumber
2                   shallots (or any variety of purple onion)
3                   Thai chile peppers - (to 4)

Directions: one line for each direction. When saved the lines will be numbered.

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.
The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder works well). The ingredients are then combined to form a marinade, and the chicken is marinated overnight.
The pieces of chicken are then threaded on the 8-inch satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather.
The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.
Nam Jim (Peanut Sauce), a peanut dressing accompies these snacks. If you wish, you may use peanut butter rather than the fresh peanuts called for in the recipe.
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
Ajad (Cucumber Sauce): Combine the ingredients, and leave to stand overnight.
Each diner should have a small bowl of nam jim and a small bowl of ajad. However the satay themselves are normally served "communally".
This recipe yields ?? servings.
Comments: Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can, get the very large ones [3 to 4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body).

Rating: ()

Added On: April 7, 2008

* Thai Recipes from ImportFood.com at http://www.importfood.com/recipes.html