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Chicken Satay
By : Method
- Soak the wooden skewers in water to prevent them from burning while bbq-ing or broiling.
- Grind all the marinade items with a little water to a paste. Adjust the salt, sugar, soy sauce and fish/oyster sauce to your taste.
- Mix the paste into the chicken & marinade for 45 mins. (Can marinade for upto 24hrs)
- Skewer the meat, a strip or 2 on each stick, leaving enough end space to flip-over.
- Grill on a bbq or broil in your oven for 10-20 mins (5-10 mins each side) depending on how thick your strips are.
- Serve with Thai sweet-chili or better, with some Thai Peanut sauce for dipping! Enjoy!!!
Ingredients:
6 skinless boneless chicken thighs, cut into 1-inch-wide strips
1 package wooden skewers
6 skinless boneless chicken thighs, cut into 1-inch-wide strips
1 package wooden skewers
For the marinade:
1/4 cup fresh lemongrass - minced
1 small onion - chopped
2 cloves garlic
1" piece ginger (or galamgal) - peeled and sliced
1/2 tsp turmeric
1 tbsp coriander powder
2 tsp jeera/ cumin
3 tbsp dark low-sodium soy sauce
4 tbsp fish sauce or oyster sauce
5 tbsp brown sugar
1 tbsp fresh lime juice
RECIPES BY MEARL FERNANDES
