Chicken Satay Recipe

Satay is very popular throughout South East Asia; there are numerous variations, made from chicken, pork, beef, rabbit, snake, goat, offal and anything else that moves!

This recipe only makes enough to give four people a reasonable portion, just double the quantities of everything if need be.

Try it with pork - or snake if you want something more out of the ordinary!

Ingredients for Chicken Satay

1 1/2lb chicken thigh fillets, either whole or cut into bite size pieces.

1 clove garlic, crushed

2 tsp fresh ginger, finely grated

3 tsp Fish Sauce

Satay Sauce

2 tsp peanut oil

4 shallots, finely chopped

4 garlic cloves, crushed

2 tsp fresh ginger, finely grated

2 small red chillies e.g. bird's eye chillies, seeded and finely chopped

1/2 cup crunchy peanut butter

3/4 cup coconut milk

1 1/2 tbls Fish Sauce

2 tsp light soy sauce

2 tsp soft brown sugar

juice of 2 limes

Method

For the chicken marinade

Mix up the garlic, ginger and fish sauce in a bowl and thoroughly coat the chicken with it - work it in with your fingers. Leave it to marinate for an hour or two.

For the satay sauce

Heat the oil in a pan, add the shallots, ginger, chilli and garlic. Stir for 5 minutes until the shallots turn golden.

Turn down the heat and stir in the rest of the ingredients. Let it simmer for 10 minutes, until it thickens slightly. Keep it warm until the chicken has been barbecued.

Lastly, thread 3 bite sized pieces (or a whole thigh) on to each bamboo skewer (soak the skewers in water for an hour first). Then grill the chicken for 10 - 15 minutes until it is cooked.

Serve with the satay sauce used as either a mopping sauce, dipping sauce, or just pour it over the top of everything.

Related Pages

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