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Malaysian Chicken Sates |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Malaysian Chicken Sates recipe on the web!!MALAYSIA Advance Preparation: 1 hour for marinating the chicken Special Equipment: About 40 short bamboo skewers, soaked in cold water for 1 hour and drained 1 stalk fresh lemongrass, trimmed Satés are enjoyed throughout South-east Asia, where each country boasts that it makes the best. The Malaysian version is particularly aromatic, thanks to the fragrant paste of shallots, lemongrass, turmeric, coriander, and peanuts in which the meat is marinated. A Malaysian would use fresh turmeric. As this is difficult to find in North America, I’ve substituted fresh ginger and turmeric powder. Asians prefer the rich flavor of dark-meat chicken (chicken thighs or drumsticks). For ease in preparation, I’ve called for boneless breasts, but you could certainly use dark meat. Beef, lamb, or shrimp satés would be made the same way. FOR THE CHICKEN AND MARINADE: _ 1/2 lb chicken breasts, skinless, boneless _ shallots, large or 6 medium, quartered _ stalk lemongrass, , fresh, trimmed and cut into 1/2-inch pieces, or 2 strips lemon zest (each 2 x 1/2 inch; removed with a vegetable peeler) _ tbs ginger, chopped fresh _ tbs peanuts, dry-roasted _ tbs vegetable oil _ tbs lemon juice, fresh, or lime juice, or more to taste _ tbs soy sauce _ tsp salt, or more to taste _ tsp turmeric, ground _ tsp cumin, ground _ tsp coriander, ground ___ tsp cinnamon, groun ___ tsp black pepper, freshly ground Dutch West Indian Peanut Sauce (See Recipe Under "Sauces") 1. Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the meat lengthwise (with the grain) into strips the size of your little finger. Place the strips in a large bowl and set aside while you prepare the marinade. 2. Combine the shallots, the lemongrass pieces, the ginger, peanuts, 3 tablespoons of the oil, 2 tablespoons lemon juice, the soy sauce, 1 teaspoon salt, and the ground spices in a blender and process to a smooth paste. Taste for seasoning, adding salt or lemon juice to taste; the mixture should be highly seasoned. Add the mixture to the chicken in the bowl, stirring to coat completely. Cover and let marinate, in the refrigerator, for 1 hour, stirring once or twice. 3. Preheat the grill to high. 4. Weave the chicken strips lengthwise onto the skewers. 5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Using the whole lemongrass stalk as a brush, baste the satés with the remaining oil once or twice as they cook. 6. Transfer the satés to serving plates or a platter and serve with the peanut sauce. Serves 8 as an appetizer, 4 as an entrée Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Piri-Piri Chicken Beer Can Chicken Bahamian Grilled Chicken Chicken With Lemon Mustard Sauce / Yassa Brazilian Beer Chicken Balinese Grilled Chicken With Apple-Macadamia Chile Sauce Tandoori Chicken / Tandoori Murgh Buccaneer Chicken / Poulet Boucane'e Baxter Road Grilled Chicken Sea Captain's Chicken Tikka Anguillan Roast Chicken Anguillan Barbecue Sauce Grilled Chicken With Saffron / Joojeh Kebab Yakitori Palestinian Chicken Motevidean Chicken Breats / Pamplona de Pollo Bademiya's Justly Famous Chile-Coriander Chicken Afghan-Style Chicken / Murgh Thai Chicken Sates Served in Lettuce Leaves Malaysian Chicken Sates Sri Lankan Sates Schoolyard Chicken Sates Jakarta Chicken Sate / Sate' Ayam Turkey Pastrami Annatto-Spiced Grilled Turkey Grilled Game Hens With Moroccan Spices Afghan-Style Game Hens Afghan Grilled Quail Grilled Quail Santorini Spiced Grilled Quail Uzbekistani Quail Grilled in Grape Leaves Grilled Duck With Garlic and Ginger Cinnamon Cherry Sauce for Duck Orange Sauce for Duck Peking Duck Scallion Crepes Tuscan Grilled Pheasant Grilled Pheasant Legs |
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