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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Satay With Peanut Sauce
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Poultry - Chicken -  Chicken Satay With Peanut Sauce Post by :Charles14 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2424

Click below to download : Poultry - Chicken - Chicken Satay With Peanut Sauce (Format : PDF)

Poultry - Chicken - Chicken Satay With Peanut Sauce

Marinade:
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp tumeric
1 tsp chopped garlic
1 tbsp sugar
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp fish sauce
16 bamboo skewers
A little oil or coconut milk
Peanut Sauce
Fresh coriander leaves
Lettuce leaves


Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. 2. Place the chicken strips in a work bowl. Add all the marinating ingredients (solids first, then the liquids) and gently toss until well mixed. Let the chicken marinate in the fridge for at least 2 hours and up to 24.

When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.

Baste the chicken with oil or coconut milk and grill on a barbecue (that has been burning for a while and is no longer scorching hot) or under the broiler of an indoor oven. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk. The satays are done when they have turned golden brown and crispy along the edges.

Serve on lettuce leaves, decorated with fresh coriander leaves, and accompanied by a small bowl of Peanut Sauce on the side.


Peanut Sauce:

5 oz roasted unsalted peanuts or 5 oz crunchy peanut butter
4 cups unsweetened coconut milk
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce


Blend or process the peanuts until they are fine meal. Reserve.

Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.

Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.

Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. If thicker than just add a couple of tablespoons of water or coconut milk and blend.

The sauce can be served lukewarm or reheated to piping hot. Leftover sauce can be refrigerated (where it will solidify) and then reheated on a slow fire, thinned down with some water or coconut milk. It can also be frozen, and reheated another day, the same way.
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