* Chicken Satay with Peanut Sauce

Posted on February 7th, 2015 by Linda. Filed under Appetizer, Cooking Method, Grill, Malaysian.


I have done so many Chicken Satay classes over the years and each just improves with time!  This is from class last night and we merely used a stove top grill pan but still got really succulent chicken with a smoky flavor.

3 stalks lemon grass, white part, cut finely. Reserve green parts.
2 cloves garlic, peeled, smashed
4 shallots, peeled, sliced
3 tablespoons rice bran oil
3 Tablespoons water
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1 tablespoon ground turmeric
1 Tablespoon kosher salt
6 tablespoons sugar

2 lbs chicken thighs, boneless, skinless, trimmed of fat
1 cup water + 2 tablespoons canola oil
20 bamboo skewers, soaked

Peanut Sauce Spice Paste:
1 stalk lemongrass, white part, sliced finely
1 inch fresh galangal
½ inch fresh turmeric
4 red fresno chile, deseeded, chopped
3 candlenuts
2 cloves garlic
4 shallots, sliced
1 tablespoon belachan

1/4 cup rice bran oil
1/2 cup water
1 ½ cup roasted unsalted peanuts, crushed
6 tablespoons coconut sugar
1 tablespoon tamarind paste
3 Tablespoons fish sauce

1 English cucumber
1 red onion

To make the marinate and satay
In a food processor, grind lemongrass, shallots, garlic and tamarind together till a fine paste.  Add dry spices and salt and sugar and mix together. Add to chicken and marinate at least 30 mins or use an instant marinator. Skewer meat on skewers.

Make cuts lengthwise into the green parts of the lemongrass leaving 2 inches from the leaves uncut. Bunch the stalks together with kitchen twine to make a basting brush. Mix a bowl of water with 2 tablespoons of canola oil and set aside as basting liquid.

On a hot oiled grill/broiler on high, grill skewers – about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste with water and oil mixture as you grill.

To make the sauce: In a food processor, grind all Peanut Sauce Spice Paste ingredients together., starting with the most fibrous ingredients first. In a sauce pan, heat oil on medium high. Saute spice mixture till fragrant and oil separates. Add remaining ingredients and simmer for 15 minutes, stirring occasionally, till mixture is thick.

Cut cucumber at an angle, avoiding the seeds. Rotate cucumber per cut. Cut onions into small wedges. Serve satay with peanut sauce and cut cucumbers & onions.

Serves: 8

Related Posts Plugin for WordPress, Blogger...
AddThis Feed Button

Tags: ,

Trackback URI | Comments RSS

Leave a Reply

  • Follow flavrexplosions on TwitterFollow Me on Pinterest
  • Flavor Explosions helps you recreate the mouth-watering, extraordinary cuisines from Asia and experience the gastronomic flavors of the Pacific Rim.


Tag Cloud:

Recent Recipes: