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Thai Chicken Sates Served in Lettuce Leaves |
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Serves: 2 Print this RecipeTHAILAND Advance Preparation: 20 minutes to 2 hours for marinating the chicken Special Equipment: 16 long babmoo skewers, soaked for 1 hour in cold water to cover and drained Satés originated in Indonesia, but Thais and Malaysians adopted these tiny kebabs with passion. Along the way, the seasoning changed from Indonesia’s sweet soynbased marinade to the fish sauce so prized in Thai cooking. I like to serve satés the way they are commonly eaten in Southeast Asia-wrapped in lettuce leaves. FOR THE CHICKEN AND MARINADE: 1 pound chicken breasts, skinless, boneless 1/4 cup coconut milk, canned or homemade 2 tablespoons asain fish sauce 2 tablespoons lime juice, fresh 2 teaspoons honey or sugar 2 cloves garlic, minced 1/2 teaspoon turmeric, ground FOR SERVING: Thai Peanut Sauce (See Recipe Under "Sauces") 1 head lettuce, Boston, separated into leaves, rinsed, and trimmed 1. Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the breasts lengthwise (with the grain) into 16 strips, each 4 inches long, 1/2 inch wide, and 1/4 inch thick. Set aside while you prepare the marinade. 2. Combine the coconut milk, fish sauce, lime juice, honey, garlic, and turmeric in a medium-size nonreactive bowl and whisk to blend. Add the chicken to the marinade and toss thoroughly to coat. Cover and let marinate, in the refrigerator, 20 minutes to 2 hours (the longer the better). 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). 6. Transfer the satés to serving plates and serve, accompanied by tiny bowls of the peanut sauce. To eat, place a saté on a lettuce leaf and top the chicken with a spoonful of the sauce; wrap the lettuce around the saté and pull out the skewer. Makes 16 satés; 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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