Satay Kai (Chicken Satay) - BigOven 49536

Satay Kai (Chicken Satay)

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Satay Kai (Chicken Satay)"

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Try this Satay Kai (Chicken Satay) recipe, or contribute your own. "Fish Sauce" and "Chicken" are two tags used to describe Satay Kai (Chicken Satay).

"This is a great recipe! It was a little hard to find the palm sugar, but found some at a local health food store.eventually. I also enjoyed the way the directions were written, very easy to follow. It went over very well at a BBQ gathering, a lot of friends remarked on the tastey flavor. This will be a repeater!"

- MauraSpeckt

Ingredients

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8 tb Coconut milk
1 lb Chicken breasts, skinless, boneless
1 tb Curry powder; (Thais use a
3 tb Palm sugar
1 ts Coriander seed
1 ts Cumin seed
1 tb Garlic; chopped
1 tb Fresh ginger; grated
2 tb Fish sauce

Original recipe makes 1

Servings  

Preparation

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body. The chicken is beaten flat, using the flat of the blade of a heavy cleaver (or using a meat-tenderising mallet, or the sahk of the mortar and pestle (i.e. the grinding piece, not the bowl :-) -- in Thailand these are usually granite. You could also use a rolling pin...) The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor (coffee grinder...) The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pices of chicken are then threaded on the 8" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather. The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker. Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Jul 9, 1997

Verified by stevemur
Calories Per Serving: 909 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is a great recipe! It was a little hard to find the palm sugar, but found some at a local health food store.eventually. I also enjoyed the way the directions were written, very easy to follow. It went over very well at a BBQ gathering, a lot of friends remarked on the tastey flavor. This will be a repeater!
MauraSpeckt 1 year ago
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