Sunday, January 1, 2012

Chicken Satay (Singapore Style)

I love satay! Unfortunately, the satay we get here are almost always from Thai restaurants, and Thai satay is significantly different. For one, they use thinly sliced chicken breast, which is just not as juicy awesome as chicken thighs and drumsticks. For two, why would anyone want to have a thin slice of meat instead of chunks of meat? 

Anyway, I made these for Shindig, and everyone was swooning over how awesome they are. Yes, I got the taste down to a T! Satay - win!

Ingredients (4 servings)
  • 2 chicken legs, deskinned, deboned and cut into bite sized pieces
  • 1 tablespoon cooking oil
  • bamboo skewers, soaked in water [optional]
  • 1/2 teaspoon tumeric powder
  • 1 teaspoon lemongrass powder
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon curry powder
  • 1/4 cup coconut milk
Dipping Sauce
  • 3 heaping tablespoons creamy peanut butter
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoon sambal chili sauce (add more or less according to your taste)
  • 2 tablespoons coconut milk
  • 2 tablespoons crushed peanuts

  • Mix the marinade with the chicken and marinate overnight.
  • [optional] The next day, skewer the chicken pieces onto the bamboo skewers.

  • Heat the oil in a pan, and fry the chicken pieces until they are cooked, and have some charring on the surface.
  • For the dipping sauce, add the coconut milk to the peanut butter and stir until combined. 
  • Add the remaining ingredients, and serve with the chicken satay.

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