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Malaysian Chicken Sates |
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Serves: 4 Print this RecipeMALAYSIA 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 1/2 pounds chicken breasts, skinless, boneless 4 shallots, large or 6 medium, quartered 2 stalks 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) 1 tablespoon ginger, chopped fresh 3 tablespoons peanuts, dry-roasted 6 tablespoons vegetable oil 2 tablespoons lemon juice, fresh, or lime juice, or more to taste 1 tablespoon soy sauce 1 teaspoon salt, or more to taste 1 teaspoon turmeric, ground 1 teaspoon cumin, ground 1 teaspoon coriander, ground 1/4 teaspoon cinnamon, groun 1/2 teaspoon 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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