Chicken Satays
According to Executive Chef Leonard Faust (Amari),
the best chicken satays are found in Chinatown, Kuala Lumpur. However,
to make the best satays is simple. Marinade, marinade, marinade! To make
these chicken satays memorable, marinate the meat in a Ziploc bag
overnight in the fridge and prepare the skewers the next day. It is
messier, but the result is better. By the way, use the commercially
available satay sauce you can buy in the local supermarkets. A lot
easier!
| Ingredients |
Makes ten 12 inch skewers |
| Chicken thigh fillet |
500 gm |
| Garlic minced |
3 cloves |
| Onion, minced |
½ large onion |
| Coriander (fresh) minced |
2 tspns |
| Brown sugar |
1 tbspn |
| Lime juice |
from one lime |
| Fish sauce |
1 tbspn |
| Vegetable oil |
1 tbspn |
Cooking Method
Cut the chicken into bite sized pieces. In a large
bowl, combine the garlic, onion, coriander, brown sugar, lime juice,
fish sauce and vegetable oil. Now place the chicken meat into the bowl
and thoroughly mix each piece in the marinade. Pour the meat and
marinade into a Ziploc bag and leave in the refrigerator overnight.
Before cooking, thread the meat on to ten 12 inch skewers that have been
soaked in water for 30 minutes and cook over a hot BBQ or on the
griller. Do not overcook chicken. Serve the satays with the peanut
sauce.
