Chicken Satay ▶
Chicken breast strips are marinated in a mixture of fennel and cumin seeds, fresh galangal or ginger, lemongrass, and Asian spices, then quickly grilled. The satay sauce is served at room temperature.
Ingredients
- Marinade
- Fennel Seeds - 1-1/2 teaspoons, whole
- Cumin Seeds - 1-1/2 teaspoons, whole
- Fresh Galangal or Fresh Ginger - 2, quarter-size slices
- Lemongrass - 1 stalk, fresh, trimmed and sliced
- Shallots - 5, peeled and sliced (alt. 1 small onion)
- Cloves Garlic - 4, peeled and sliced
- Turmeric Powder - 1 teaspoon
- Coriander - 1 tablespoon, ground
- Sugar - 1 tablespoon
- Salt - 1/4 teaspoon
- Chicken Breasts - 1 pound
- Satay Sauce
- Fresh Galangal or Fresh Ginger - 5, quarter-size slices
- Candlenuts - 5, soaked in water for 10 minutes (alt. skinned almonds)
- Lemongrass - 5 stalks, fresh, trimmed and sliced
- Shallots - 10, peeled and sliced (alt. small onions)
- Garlic - 6 cloves, peeled and sliced
- Turmeric Powder - 1 teaspoon
- Vegetable Oil - 1 cup
- Red Chili Paste - 3 tablespoons
- Coconut Milk - 1 can (13 ounces)
- Tamarind Water - 1/2 cup
- Sugar - 5 tablespoons
- Salt - 1-1/2 teaspoons
- Roasted Peanuts - 2 cups
Instructions
To make the marinade: Heat a dry skillet or wok and lightly toast the fennel and cumin seeds. Let cool. When cool, grind them in a spice mill and set aside. Blend the galangal or ginger, lemongrass, shallots, and garlic to a smooth paste in a blender or food processor. Add the coriander, turmeric, and blend again. If necessary, add 1 or more tablespoons of water to blend. Transfer the paste to a bowl and mix in the ground fennel and cumin seeds, sugar, and salt.
To prepare the chicken: Cut the chicken into 1-inch cubes or strips. Add the chicken to the marinade, mix together, cover in plastic wrap, and marinate in the refrigerator for at least 2 hours, or preferably overnight. Thread the chicken cubes or strips onto the soaked bamboo skewers. If you are not going to cook them immediately, cover with plastic wrap and refrigerate.
Preheat a grill to very hot. Place the skewers 4 to 6 inches away from the heat source. Grill 3 to 5 minutes on each side, or until the meat is seared. Serve with Satay Sauce for dipping.
Satay Sauce
Grind the galangal or ginger, nuts, lemongrass, shallots or onions, garlic, and turmeric to a smooth paste in a blender or food processor. Add a tablespoon or more of water if needed to help the blending. Heat a wok over low heat. Add the oil and chili paste and fry, stirring frequently, until it is completely combined with oil. Continue frying and stirring until the rempah is fragrant and has a porridge-like consistency, about 10 minutes. When reddish oil seeps out, it is done. Add the coconut milk, tamarind water, sugar, salt, and peanuts. Simmer over low heat until oil separates from the sauce, about 10 minutes. Serve at room temperature with the satay.
