Passport & Plate - Street Chicken Satay
Thailand | Saturday, February 14, 2015 | 1 photos
Ingredients
Chicken Satay
1lb chicken breast (or thigh) with skin and fat cut into thin strips
1½ tablespoon curry powder
½ tablespoon sweet paprika powder
½ tablespoon chili powder
½ teaspoon ginger powder
3 teaspoon brown sugar
½ teaspoon salt
1 sprig of cilantro with leaves finely cut up (powder can work as well, ½ tablespoon)
½ finely chopped onion
½ teaspoon sesame oil
Sauce
4 green onion or small onion finely chopped
2 cloves of garlic
1.5 inches of fresh ginger root
3oz of lemongrass chopped up
4 chopped up dried red challis
¼ teaspoon curry powder
1 teaspoon salt
2 tablespoon brown sugar
6oz ground peanuts
½ cup water
2 tablespoon frying oil
How to prepare this recipeChicken
1 Cut chicken with skin and fat into about 1 inch wide thin strips.
2 Mash up chopped onion into a paste.
3 Mix all the ingredients with the paste and let marinate for at least 6 hours.
4 Soak wood skewers in water for the same amount of time (put a can or something on top of them to keep them underwater)
5 Skewer marinated chicken in a wave pattern alternating with the skin/fat and meat.
6 Grill the skewers over charcoal (best) or gas until meat is cooked all the way through, at least 5 minutes depending on the heat of the grill.
7 Put chicken skewers on a plate.
Sauce
1 Mash together the green onion, garlic, lemongrass, ginger, and red chilies until you get a paste.
2 Fry the ground ingredients until the oil comes through the paste
3 Add in the other ingredients.
(for the extra mile toast the peanuts after further grinding them)
4 Bring to a quick boil.
5 Reduce heat and stirring constantly simmer for about 15 minutes until it all thickens up and the oil separates out.
6 Pour sauce into a bowl.
The story behind this recipeWe had this amazing chicken satay on the street outside our guest house in downtown Bangkok during our honeymoon. We liked it so much that when we got back to the states I had to try my hand at making some!
