Chicken Satay

Although satay (or satesatae) is not Thai in origin, in Thai restaurants, it is one of America’s favorite dishes. Originating in Indonesia, this hawker fare (street food) has been adopted and adapted in many Asian countries. This recipe uses chicken, the most popular type of satay, but you may also use any other type of meat like pork, beef or even tempeh.

Personally, I think chicken satay makes a great appetizer, especially if you’re hosting a party on a nice sunny day; just pop some chicken skewers on the grill and let it sautee until golden and crispy. Everyone in my families love them because they’re so convenient to eat. Try it out, you’ll like them, too!

Ingredients

Preparation

  1. Slice chicken into long thin slices, approximately 1/4″ thick and 2″ in length. Pat dry with paper towels.
  2. Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.
  3. Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).
  4. Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.
  5. Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.
  6. Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.
  7. Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.

Recipe taken from Temple of Thai’s website.

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