Chicken Satay |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | chicken breast halves | 1 | teaspoon | cumin, ground | 1 | teaspoon | cilantro, fresh, chopped | 1/2 | teaspoon | turmeric, ground | 1 | teaspoon | garlic, chopped | 1 | tablespoon | granulated sugar | 1 | tablespoon | peanut oil | 1 | tablespoon | soy sauce, lite, (shoyu) | 1 | tablespoon | lemon juice | 1/3 | tablespoon | Asian fish sauce | 1/3 | teaspoon | peanut oil | 1/3 | cup | Coriander leaves (fresh) | 1/2 | head, small | Bok Choy |
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Steps
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Sequence
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Step
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| | 1 | Cut thin (1/4 inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. | | 2 | Place the chicken strips in a work bowl. Add all the marinating ingrediants (solids first, then the liguids) and gently toss until well mixed. Let chicken marinate in the refrigerator for at least 2 hours and up to 24 hours. | | 3 | When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice. | | 4 | Baste the chicken with peanut oil and grill on a medium hot barbeque. Cook for not much more than 2 minutes each side, turning fairly often to prevent burning. Bast with oil one more time. The satays are done when they have turned golden brown and crispy along the edges. | | 5 | Serve on lettuce leaves, decorated with fresh coriander leaves. Accompany with a small bowl of Peanut Sauce on the side. |
Peanut Sauce |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | ounces | peanuts, crushed | 4 | cups | coconut milk, canned, low fat | 2 | tablespoons | curry powder | 2 | tablespoons | sugar | 3 | tablespoons | lemon juice | 1/3 | tablespoon | fish sauce |
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Steps
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Sequence
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Step
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| | 1 | Blend or process the peanuts until they are fine meal. Reserve. | | 2 | Heat half of the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10 - 12 minutes, until the oil from the coconut has risen to the surface. | | 3 | Lower heat to medium high and add the processed peanuts. Stir and add the rest of the coconut milk. Bring to a bubbling boil. Lower heat to medium and add sugar, lemon juice, and fish sauce. Cook stirring occasionally, for 15 - 20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. | | 4 | Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than that add a couple of tablespoons of water or cocnut milk and blend. | | 5 | The sauce can be served lukewarm, piping hot hot or reheated. |
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