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Ginger Marinated Chicken Satay Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasGinger Marinated Chicken Satay Recipe - Cooking Index

Ginger Marinated Chicken Satay

Type: Chicken
Courses: Sauces
Serves: 1 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBoneless chicken
  Breasts
1/2 cup 118mlSoy sauce
1/2 cup 118mlWater
1/2 cup 118mlRice wine
1/2 cup 80g / 2.8ozDark brown sugar
1 teaspoon 5mlFresh ginger
2   Scallions
1 tablespoon 15mlFresh garlic
1   Wooden skewers
  Hot Peanut Sauce
4 tablespoons 60mlPeanut or vegetable oil
1 tablespoon 15mlOnion - (plus/minus 1/2 (large) lb.)
3/4 tablespoon 11mlSambal oelek - (ground fresh chili paste)
1 tablespoon 15mlFresh garlic
6 tablespoons 90mlDark brown sugar
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlLemon juice
1/2 lb 227g / 8ozPeanut butter
5 oz 142gHalf and half
1 1/2 cups 355mlCoco milk
1 1/2 cups 355mlHeavy cream

Recipe Instructions

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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