South China Morning Post 1963 - Authentic Chicken Satay Skewers

Recipe by French Tart
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Satay Sauce:
  • Pour peanut oil into a cooking pot and heat the oil. Add the onions and stir over the fire for about 10 minutes.
  • Then add the chillies and stir over the fire for about 3 minutes.
  • Now add the ground nuts and stir over the fire for 5 minutes.
  • Mix the tamarind with the two and half pints of water, stir well and then pour it into the cooking pot through a strainer.
  • Boil for 15 minutes stirring all the time, until the peanut oil rises to the surface.
  • Add salt, pepper and the sugar and simmer for a further 10 minutes, your satay sauce is now ready.
  • Chicken Satay Skewers:
  • Cut chicken into 1/2" cubes.
  • Mix the lemon grass together with the ground coriander. Then add the saffron powder/threads, peanut oil, salt and sugar. Mix thoroughly and add the cubed chicken to this mixture and allow to marinate for about 1-2 hours.
  • Thread 5-6 pieces of chicken on to each skewer and cook over a charcoal barbeque or a grill - turning all the time - until the chicken is cooked but not too dry.
  • Dip the satay skewers into the satay sauce whilst they are still hot.
  • Serve with diced cucumber and toasted flat breads.
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