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Schoolyard Chicken Sates |
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Serves: 2 Print this RecipeTHAILAND Advance Preparation: 1 to 2 hours for marinating the chicken Special Equipment: About 40 short bamboo skewers, soaked for 1 hour in cold water to cover and drained The same impulse that sends American schoolchildren rushing out to Pizza Hut and McDonald’s when the lunch bell rings has the uniformed youngsters of Nat Monekugrasae High School in Bangkok heading to the saté stand of Suay and Pong Pochana. The Pochana sisters are just two among the twenty or so vendors who fill the stalls in the parking lot across the street from the school, but it’s their satés that the children seem to prefer above everything else. Pong sits cross-legged on a raised dias, threading the meat of chicken legs on skewers, while Suay fans a narrow brazier to heat the coconut shell charcoal used for grilling. Saté originated in Indonesia, of course, but the coconut milk in the marinade and tangy Tamarind Dipping Sauce the satés are served with are distinctly Thai. The latter, thanks to the smoky tartness of the tamarind, is one of the tastiest sweet-and-sour sauces ever to grace grilled chicken. Serve also with Jasmine Rice. 1 chicken breast, skinless, boneless, or leg meat 3 cloves garlic, minced 1 piece ginger, fresh (1 inch), thinly sliced 1 tablespoon sugar 1 teaspoon salt 2 tablespoons asain fish sauce 1/2 cup coconut milk, canned or homemade Tamarind Dipping 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 2 1/2-inch 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 garlic, ginger, sugar, and salt in a mortar and pound to a coarse paste with the pestle, then work in the fish sauce and coconut milk; if you don’t have a mortar and pestle, process the ingredients, all at once, in a blender. Add the mixture to the chicken in the bowl, turning the strips to coat. Cover and let marinate, in the refrigerator, for 1 to 2 hours (the longer the better), stirring occasionally. 3. Preheat the grill to high. 4. Remove the chicken strips from the marinade, reserving the marinade, and weave lengthwise onto the skewers. 5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Brush the satés once or twice before turning with the reserved marinade. 6. Transfer to serving plates or a platter and serve immediately, accompanied by small bowls of the Tamarind Dipping Sauce. Serves 4 as an appetizer, 2 as an entrée This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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