|
Much of the cuisine on the West Coast is highly influenced by our Asian neighbours across the Pacific. This recipe is a Westernised version of a dish popular in Southeast Asia. | Chicken Marinade | | 2 | Boneless, skinless chicken breasts | | 1 Tbsp | Canola oil | | 2 cloves | Garlic, crushed | | 1 tsp | Honey | | 1 tsp | Lemon grass, chopped | | ½ tsp | Turmeric | | 1 tsp | Fish sauce | | 10 | Satay sticks / Skewers | | | | | Sauce | | | ½ cup | Peanut Butter | | ½ cup | Coconut milk | | 2 cloves | Garlic, crushed | | 2 tsp | Honey | | ½ tsp | Cayenne Pepper | | 1 tsp | Lemon juice | | 2 Tbsp | Soy Sauce | | 2 slices | Fresh ginger, chopped finely | | Pinch | Salt |
This recipe is made up of two parts: the chicken and its marinade, and the sauce. If possible, prepare the chicken the day before to allow it to marinate for longer. However, if pressed for time this is not absolutely necessary. Cut the chicken into cubes of about 1 square inch (2.5 cm2). Thread them onto the skewers. In a large bowl, combine the rest of the marinade ingredients. Allow the chicken to soak in the marinade overnight if possible, or while making the sauce. In another bowl, or a food processor, blend the peanut butter and coconut milk. If using a food processor, the whole slices of ginger can be added as well; otherwise chop the ginger very finely before adding. Warm in a saucepan and add the other ingredients. Grill the chicken skewers for 5 minutes or until they are no longer pink inside. If doing it in the oven, cover the ends of the skewers with tin foil to prevent them from catching alight. Serve on a platter with the sauce drizzled over them, or on the side.
|
Printable Version
Email This Page
