Cuisine Recipes

Chicken Satay

Description
Satay can be considered Thai fast food. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish.

Ingredients

2 Teaspoon lemon juice
2 Tablespoon (Metric) ginger (fresh, peeled and roughly chopped)
1 Teaspoon coriander seed
1⁄2 Cup parsley (just the leaves)
1 Pound chicken breast (roughly chopped)
1 Tablespoon soy sauce (dark)
Instructions
Satay sticks

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.

Place the mixture in a bowl, cover and chill in the fridge for 1 hour or preferably overnight.

Divide the mixture into 8-10 portions and shape them into a flattened sausage form along the skewers.

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.

Serve with the satay sauce, jasmine rice, and romaine lettuce.

Yield: 8 sticks

Satay Sauce

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.

Notes
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
Source:
http://world-food-and-wine.com/recipe/chicken-satay