Malaysian Chicken Sates

Malaysian Chicken Sates Ingredients

1 1/2 pounds Boneless Chicken Breasts Skinless	1 tablespoon Soy Sauce
4 each Shallots Quartered	1 teaspoon Salt or more to taste
2 each Lemongrass trimmed and cut into 1/2in. pieces	1 teaspoon Turmeric Ground
1 each Lemongrass untrimmed stalk	1 teaspoon Cumin Ground
1 tablespoon Ginger Chopped	1 teaspoon Coriander Ground
3 tablespoon Dry Roasted Peanuts	1/4 teaspoon Cinnamon Ground
6 tablespoon Vegetable Oil	1/2 teaspoon Black Pepper Freshly Ground
2 tablespoon Lemon Juice or more to taste	1 package Dutch West Indian Peanut Sauce Recipe Required

Instructions for Malaysian Chicken Sates

1) Rinse the chicken pieces 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) Combined the shallots, the lemongrass pieces, the Ginger, peanuts, 3tbsp. of the oil, 2tbsp. lemon juice, soy sauce, 1tsp. 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 one 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 gate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, one to three minutes per side ( two to six minutes in all). Using the whole lemongrass stalk as a brush, baste the sates with the remaining oil once or twice as they cook.

6) Transfer of the sates to serving plates for a platter and serve with the peanut sauce.

Main Ingredient: ChickenCuisine: Malaysian

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