Chicken Satay 1060

Chicken Satay Recipe

Chicken Satay Recipe
A delicious recipe sure to impress - key ingredient is our Chef Sham All for One Sauce!
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Ingredients
  1. 8-12 skinless chicken thighs cut into thin strips
  2. 1 packet wooden skewers
Satay Marinade
  1. ¼ cup minced fresh lemongrass
  2. 2 shallots OR 1 small onion, sliced
  3. 3 cloves garlic
  4. 1-2 fresh red chilies, sliced, OR ½ tsp. to 1 tsp. cayenne pepper, to
  5. taste
  6. 1 thumb-size piece galangal OR ginger, thinly sliced
  7. 1 tsp. minced fresh turmeric OR ½ tsp. dried turmeric
  8. 2 tbsp. ground coriander
  9. 2 tsp. cumin
  10. 3 tbsp. Chef Sham’s One for All Special Sauce
  11. 4 tbsp. fish sauce
  12. 5-6 tbsp. brown sugar
  13. 2 tbsp. vegetable oil
  14. Dipping Sauce: Satay Peanut Sauce
Instructions
  1. If using wooden skewers, soak them in water while you prepare the meat
  2. (to prevent burning). The kitchen sinks works well for this!
  3. Cut chicken into thin strips and place in a bowl.
  4. Place all marinate ingredients in a food processor or chopper. Process well. Taste-test the marinate. It will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.
  5. Pour the marinate over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
  6. When ready to cook, thread meat onto the skewers. Tip: Fill up to ¾ of the skewer, leaving the lower half empty so that the person grilling has a “handle” to easily turn the satay during cooking.
  7. Grill the satay on your BBQ, or on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. Alternatively the satay can pan-fried and placed in the oven.
  8. Place the satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering).
  9. Depending on how thin your meat is, the satay should cook in 5 to 10 minutes.
Chef Sham Sauces http://chefshamsauces.com/
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