City Scope Hong Kong

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Ingredients:
500gms thigh boneless chicken, cut into small cubes
1/4 cup coconut milk basting
Small 6-8inch bamboo skewers soaked in water for at least two hours (to prevent the sticks from burning)

For Marinade:
1.5 teaspoon coriander seeds (toasted)
1/2 teaspoon cumin seeds (toasted)
1/4 teaspoon peppercorns
1 tablespoon lemongrass (chopped)
1 teaspoon galangal (chopped)
1/2 teaspoon turmeric powder
1/8 teaspoon ground cinnamon
2 teaspoon brown sugar or palm sugar
1/2 teaspoon salt
1/2 tablespoon white vinegar
1/3 cup coconut milk
1/4 cup water

For Peanut Sauce:
2 tablespoons red Thai curry paste or Panang curry paste or massaman curry paste (all are available in the market)
1.25 cup coconut milk
1/2 cup + 2 tablespoon roasted peanuts
1-2 teaspoon fish sauce or salt (as per taste)
2 tablespoon palm sugar or brown sugar
2-3 tablespoon tamarind juice

Marinade:
Grind coriander, cumin seeds and white peppercorns in a mortar and pestle or grinder mixer until very fine. Add galangal, lemongrass and fresh turmeric (if using); pound until fine. Add turmeric powder (if using), cinnamon, clove, brown sugar, salt, vinegar, coconut milk, and water; stir to mix well.
Pour the marinade over the meat. Massage with your hands and make sure that no pieces of meat are stuck together. Cover and refrigerate for at least two hours or overnight.

Peanut Sauce:
In a food processor, grind the peanuts into a fine meal. In a small pot over medium heat, reduce 1/4 cup of the coconut milk by about half. Add curry paste and cook over medium-low heat, stirring constantly, for about two minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up. Stir the rest of the coconut milk, ground peanuts, fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency; stir frequently to prevent the bottom from scorching. Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.

Grill:
You can use a barbecue grill or a griddle pan to cook the satay. Preheat the pan or grill to medium heat. Skewer the meat onto bamboo skewers, about three pieces to each skewer, and lay them flat on a tray. Brush the top side of the skewers with coconut milk and then place on the grill (coconut milk side down). Brush the other side with coconut milk and grill for a minute or so until it is halfway cooked. Flip the skewers and grill the other side just until done. Remove the skewers from heat when cooked and serve with peanut sauce.