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Chicken Satays

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Ingredients

Adjust Servings:
1 piece gingerroot, peeled and grated (1 inch)
3 garlic cloves, crushed
1/2 cup fish sauce
2 tablespoons tamarind paste
1/2 cup coconut milk
2 tablespoons peanut oil
4 boneless chicken breasts
12 - 20 wooden skewers (soaked in water for at least 30 minutes)
2 garlic cloves, crushed
1 red chile, seeded and chopped
1 tablespoon sugar
1/2 lime, seeded and chopped

Nutritional information

426.2
Calories
241 g
Calories From Fat
26.8 g
Total Fat
10.8 g
Saturated Fat
92.8 mg
Cholesterol
2826.3 mg
Sodium
13 g
Carbs
1.5 g
Dietary Fiber
9.6 g
Sugars
33.6 g
Protein
256g
Serving Size

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Chicken Satays

Features:
    Cuisine:

    For World Tour II - Asia/Vietnam. Recipe source: Sticks & Skewers by Elsa petersen-Schepelern

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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