Chicken Satay

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Hors D'oeuvre, Hot Appetizer

Total Time: Half Day

Skill Level: Moderate

Cost: Moderate

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The authentic version is made with Indonesian soy sauce, kecap manis, but Chinese or Japanese soy sauce can also be used.

Yield: Makes 6 servings

INGREDIENTS

3 boneless and skinless chicken breasts
2 tbsp kecap manis (available at Asian grocers) or soy sauce
4 tsp light or dark brown sugar
1 tbsp fresh lime juice
¾ in (2cm) piece fresh ginger, peeled and shredded
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp minced lemongrass
½ tsp ground cumin
Vegetable oil

For the satay sauce:

1 cup (250g) smooth or chunky peanut butter
2 garlic cloves, finely chopped
¾ cup well shaken coconut milk
1 tbsp soy sauce, preferably dark
1 tbsp dark brown sugar
½ in (1cm) piece fresh ginger, peeled and shredded
1 tbsp fresh lemon juice
1/8 tsp cayenne pepper
Salt and freshly ground pepper
Lime wedges, for serving

Special equipment:

Wooden or thin metal skewers

Directions

1. Cut the chicken into thin strips across the grain of the meat. Spread the strips out in a shallow, nonmetallic dish.

2. In a small bowl, mix kecap manis, brown sugar, lime juice, ginger, garlic, coriander, lemongrass, cumin, salt, and 2 tsp vegetable oil. Pour over the chicken and toss to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 4 hours.

3. To make the satay sauce, put the peanut butter with half of the garlic in a small saucepan and cook over low heat for 2 minutes. Add the coconut milk, soy sauce, brown sugar, and ginger, and cook, stirring, for 2 minutes, or until heated through.

4. Add the lemon juice and remaining garlic, and season to taste with cayenne pepper, salt, and pepper. Let the sauce cool, cover with plastic wrap, and refrigerate.

5. When ready to cook, thread the chicken on soaked and drained wooden skewers. In a pan over low heat, reheat the satay sauce, stirring frequently.

6. Brush the chicken with oil and broil or grill on an outdoor grill for 5 minutes, turning over once or twice, until the chicken is opaque throughout. Garnish with lime wedges and serve hot with satay sauce.

Variation

Beef Satay

1lb 20oz (500g) beef, trimmed of any extra fat and cut into strips, then used in the recipe above, make a delicious alternative to chicken.