Malaysian•gourmet

Malaysian Chicken Satay

Wok & Skillet recipe - Malaysian

Ingredients

2-3 small shallots
1 cm fresh galangal or ginger
3 clove garlic
2 stalk fresh lemongrass (finely chopped (use only white portion) or 2 Tbsp finely chopped frozen lemongrass)
2 tbsp peanut oil
2 lb chicken thighs (boneless, skinless, cut into small bite-sized pieces)
3 tsp ground coriander
1 tsp ground cumin
2 tsp turmeric powder
2 tbsp brown sugar
1 tsp salt
Bamboo skewers (approx. 30)

1
Blend shallot, ginger and garlic, lemongrass and oil in a food processor or blender.
2
Pour mixture over chicken.
3
Add ground coriander, cumin, turmeric powder, brown sugar and salt.
4
Give the chicken a good massage to get all those spices in there. (Tip: use a clean latex-free glove so you don't get your hands yellow!)
5
Let it marinade for at least 2 hours; up to overnight, in the fridge.
6
Soak the bamboo skewers for at least 1 hour before using.
7
Put the chicken on the skewers...about 3 little pieces per skewer.
8
Grill over high heat until very slightly charred on the outside.
9
Serve with roughly chopped cucumber, red onion, and your favorite peanut sauce.
10
Enjoy!