|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken satay is popular street food in Malaysia and Singapore. Satay is usually eaten as a starter or a snack but it is also served as a side dish. However or whenever served, it is always accompanied by the delightful, peanut-laden satay sauce, raw onions, and cucumbers.
- 1 and 1/2 pounds chicken breast, cut into one-inch thick cubes
- 2 stalks lemongrass, lower portion only with the root ends cut off
- 1 teaspoon sliced fresh turmeric
- 1 tablespoon roasted peanuts
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 4 shallots, finely chopped
- 1/2 teaspoon cinnamon
- 1 tablespoon cooking oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 large onion, cut into 3/4-inch cubes
Gather the ingredients.
Take one stalk of lemongrass and slice finely.
Using a mortar and pestle or a food processor, blend the lemongrass, turmeric, peanuts, cumin seeds, coriander seeds, salt and sugar into a fine paste.
Mix in the shallots, cinnamon powder, and cooking oil.
Place marinade and chicken in a large bowl or resealable plastic bag, and marinate the chicken with this paste for at least three hours.
Thread four to five pieces of the marinated meat on to a skewer, just like one might do with kebabs. Scrunch the meat up tightly against each other so that they stay in place. The meat should occupy slightly less than half the stick.
Mix three-quarters cup of water with a tablespoon of sugar and a tablespoon of oil in a small bowl. This is the barbecue sprinkle.
Take the remaining lemongrass stalk and lightly pound the end where the root had been cut off using the blunt side of a chef's knife.
Put the meaty part of the skewer over the barbecue and grill on low heat, turning it over every two minutes.
Dip the lemongrass stalk in the barbecue sprinkle and use it to baste the chicken often. The chicken will take 10 to 15 minutes to cook. Make sure that all traces of blood inside the meat are gone before serving.
Serve the satay with satay sauce and the fresh onions and cucumbers.
Cooking Satay Tips
- The secret to making tasty chicken satay is to allow the chicken to marinate in the ground spices long enough to absorb the flavors. After that, skewer the cubes of marinated chicken and cook on the grill. While electric grills are more convenient for home use, grilling the satay over live charcoal gives the chicken better texture and a richer flavor.
- If using bamboo skewers, soak in water for at least 3 hours. This helps to prevent them from burning too easily during grilling. Alternatively, metal skewers can be used.