Ginger Marinated Chicken Satay Recipe - Cooking Index
Ginger Marinated Chicken Satay Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Boneless chicken |
| Breasts | ||
| 1/2 cup | 118ml | Soy sauce |
| 1/2 cup | 118ml | Water |
| 1/2 cup | 118ml | Rice wine |
| 1/2 cup | 80g / 2.8oz | Dark brown sugar |
| 1 teaspoon | 5ml | Fresh ginger |
| 2 | Scallions | |
| 1 tablespoon | 15ml | Fresh garlic |
| 1 | Wooden skewers | |
| Hot Peanut Sauce | ||
| 4 tablespoons | 60ml | Peanut or vegetable oil |
| 1 tablespoon | 15ml | Onion - (plus/minus 1/2 (large) lb.) |
| 3/4 tablespoon | 11ml | Sambal oelek - (ground fresh chili paste) |
| 1 tablespoon | 15ml | Fresh garlic |
| 6 tablespoons | 90ml | Dark brown sugar |
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Lemon juice |
| 1/2 lb | 227g / 8oz | Peanut butter |
| 5 oz | 142g | Half and half |
| 1 1/2 cups | 355ml | Coco milk |
| 1 1/2 cups | 355ml | Heavy cream |
Remove skin and fat from chicken. Cut into strips 1/2-inch long and 1/2-inch thick. Mix remaining ingredients together for marinade. Place chicken in bowl and cover with marinade. Marinate in refrigerator at least 2 hours, overnight if possible. The longer you marinate, the more flavor the meat will have.
Skewer 2 to 3 pieces of chicken on each skewer.
Grill or broil skewers for 10 to 12 minutes until done. DO NOT OVERCOOK CHICKEN, AS IT WILL DRY OUT WHEN OVERCOOKED.
Suggestion: Serve skewers of chicken covered with Hot Peanut Sauce and sprinkled with sesame seed. Serve with steamed rice, snow peas and carrots. Also is excellent as a hot appetizer arranged on a platter with skewers surrounding a dish of hot peanut sauce.
Peanut sauce: Chop onions until finely diced. Heat oil on medium fire until hot. Add onions and "sweat" until soft (plus or minus 5 minutes). Keep fire low so onion doesn't brown. Add remaining ingredients, except heavy cream. Whisk well with wire whisk while adding ingredients until well blended.
Simmer over low fire, whisking often, until sauce starts to bubble (10 to 15 minutes). Add heavy cream, a little at a time, while stirring constantly so sauce will not burn. Remove from fire. If sauce becomes too thick, add more half and half or milk. Suggestion: Serve over skewers of marinated chicken. Serve with steamed rice, snow peas and carrots. Will give a colorful and festive presentation.
Source:
National Pork Producers Council
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