Satay Ayam

3 to 4 servings as entree; 6 to 8 servings as appetizer

Ingredients

  • Chicken thighs, boneless, skinless, cut into long strips — 1 pound
  • Galangal or ginger, minced — 2 teaspoons
  • Brown sugar — 2 teaspoons
  • Soy sauce — 1 tablespoon
  • Coconut milk — 2 tablespoons
  • Red curry paste (optional) — 1 teaspoon
  • Salt — 1/2 teaspoon
  • Oil — 1 tablespoon
  • Sambal kacang (peanut sauce) — 1 recipe

Method

  1. In a large bowl, mix together all the ingredients exept for the sambal kacang. Set aside to marinate for at least 30 minutes.
  2. Remove the chicken from the marinade and thread the strips on bamboo skewers.
  3. Grill the chicken over hot coals until just cooked through. Serve with sambal kacang as a dipping sauce.

Satay Variations

  • Satay Daging: Substitute strips of beef or lamb for the chicken.
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