Satay Chicken
Ready In: 2 hrs 25 mins
Yields: 6-8 appetizers
Ingredients
- 2 teaspoons ground coriander
- 2 -3 slices galangal or 1 teaspoon dried galangal
- 1 tablespoon ginger, chopped
- 1 tablespoon garlic, chopped
- 2 tablespoons fish sauce
- 2 tablespoons tamarind juice
- 1 -1 1⁄2 lb boneless skinless chicken breast
Directions
- Minced the ginger and garlic together until very fine, or better still, pound them in a mortar to an almost liquid paste. If using fresh galangal, include this in with ginger and garlic.
- Combine the ginger-garlic paste with the coriander (and dried galangal if using) and the liquids in a bowl large enough to hold the meat.
- Cut the chicken or pork into strips of even thickness, 1/4-1/2 inch.
- Toss the meat in the ginger mixture and let it marinate for at least 1 hour, or more - preferably several hours.
- Remove the meat from the refrigerator at least a half hour before cooking.
- Soak some bamboo skewers in water so they will not burn on the grill.
- Thread the meat onto skewers, weaving back and forth to secure the meat to the skewer.
- Grill over a hot fire until just done, but still moist, about 5 minute.
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