Ingredients
-
-
1
-
3
-
1/2
-
2
-
1/2
-
2
-
-
4
-
12 - 20
-
-
2
-
1
-
1
-
1/2
Directions
Chicken Satays, For World Tour II – Asia/Vietnam Recipe source: Sticks & Skewers by Elsa petersen-Schepelern, Ellie, I’m so sorry this one just didn’t work out for us There is so much fish sauce that it turned out to be way too salty and we are not sensitive to a lot of salt The dipping sauce was ok, again pretty salty and it did not look good I added a little lite soy sauce to it and it greatly improved the look
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Steps
|
1
Done
|
In a Bowl Mix Marinade Ingredients (ginger - Peanut Oil) Together. |
|
2
Done
|
Cut the Chicken Into Slices (1/2 Inch Wide) and Then Cut These Into Strips (1/2 Inch Wide). |
|
3
Done
|
Thread the Chicken on the (soaked) Skewers. |
|
4
Done
|
Place Skewered Chicken on a Plate of Marinating Dish and Pour Marinade Over. Let Marinate For 30 Minutes While Preparing Grill. |
|
5
Done
|
Drain Marinade Into Saucepan, Bring to a Boil and Then Simmer Stirring For 15 Minutes. |
|
6
Done
|
Grill Satays Until Cooked Through. |
|
7
Done
|
Serve With Hot Marinade and Dipping Sauce (see Below). |
|
8
Done
|
to Make Dipping Sauce: Using a Spice Mill or With Mortar and Pestle Work the Garlic, Sugar and Chili to a Paste. Stir in Chopped Lime (including the Peel) and Collected Juices. Puree Again. Stir in Fish Sauce and 1/2 Cup of Water to Get Righ Consistency (may Need More Water). Set Aside. |
