This recipe for Chicken Satay
is intended as a main dish. If you want to offer a quick and simple Satay with Peanut Sauce
as an aperitif, refer to that menu. These little skewers of meat usually offered with peanut sauce are a very popular dish almost anywhere in Asia. Walk down almost any street and the mouth-watering aroma of Satay exudes from practically every corner you pass. Roadside stalls, hawker centres, night markets, coffee shops and even high-end restaurants all offer Satay.
How to make Chicken Satay Paste:
Peel the shallots and the garlic. Cut the chicken meat into small cubes of about ¾" (2cm). Place all the other paste ingredients except the cucumber in a food processor and grind to a paste. Add in a little water if needed. Marinate the chicken pieces in the spice paste for 10-12 hours (overnight in the fridge works well).
Thread the chicken onto bamboo skewers and grill for 2-3 minutes on each side. Serve hot with fresh cucumber slices and the peanut sauce.
How to make Peanut Sauce for Chicken Satay:
Peel and grate (shred) the onion, peel and crush (mince) the garlic. Blend the chili powder with 1 teaspoon of cold water to make a paste. Heat the sunflower oil in a pan and add try gently until the onion is soft then add all the remaining sauce ingredients, stirring well to combine them together. When warm, transfer the sauce to a serving bowl and serve warm with the satay.
Soak the bamboo skewers in water for 2 hours before grilling, to avoid burning