Singapore Chicken Satay

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Post  Thu, Oct 17 2019, 1:06 pm
This was quite good and easy as the various components are made ahead. I have had Chicken Satay at the kosher Thai restaurant in Los Angeles and it's quite delicious.

Christopher Kimball is the founder of America's Test Kitchen/Cooks' Illustrated who was ousted in a corporate takeover. He then started Milk which uses the same kind of intensive cooking to ensure a good result for home cooks.

Singapore Chicken Satay

Excerpt From: Christopher Kimball. “The Milk Street Cookbook.

Start to finish: 35 minutes, plus marinating

Servings: 4

In Singapore, satay—thin strips of boldly seasoned and skewered meat—is cooked quickly over long beds of hot coals. The skewers are flipped frequently to ensure even cooking and plenty of delicious charred bits at the edges. It typically is served with a thin vinegar-based sauce that includes a scant amount of peanut butter and chopped peanuts for flavor and texture. In our recipe, the skewers are broiled on a wire rack set over a baking sheet lined with foil and sprinkled with 1 cup of kosher salt. The salt absorbs the fat when drips hit the pan, preventing the fat from smoking.

Don’t marinate the chicken for more than three hours or it will be too salty. And don’t substitute chicken breasts. Under the high heat of the broiler, they easily overcook and dry out.

For the chicken:

2 tablespoons grated fresh ginger
6 medium garlic cloves, finely grated
¼ cup white sugar
3 tablespoons toasted peanut oil
2 tablespoons ground turmeric
4 teaspoons ground cumin
Kosher salt
2 pounds boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips

For the sauce:

¼ cup boiling water
1 tablespoon creamy peanut butter
¼ cup soy sauce
¼ cup unseasoned rice vinegar
2 tablespoons white sugar
2 tablespoons toasted peanut oil
2 teaspoons grated fresh ginger
1 medium garlic clove, finely grated
2 teaspoons chili-garlic sauce
½ teaspoon ground turmeric
¼ cup finely chopped salted dry-roasted peanuts

1. To prepare the chicken, in a large bowl, combine the ginger, garlic, sugar, oil, turmeric, cumin, 1 tablespoon salt and ½ cup water. Stir until the sugar dissolves, then stir in the chicken. Cover and refrigerate for 2 to 3 hours.

2. To make the sauce, in a medium bowl, whisk the boiling water and peanut butter until smooth. Whisk in the soy sauce, vinegar and sugar, then set aside. In a small skillet over medium, heat the oil, ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the chili-garlic sauce and turmeric, then cook until fragrant, about 30 seconds. Whisk the garlic mixture into the soy sauce mixture. Reserve ¼ cup for basting the chicken. Cover and refrigerate the remaining sauce for serving.

3. About 30 minutes before skewering and cooking the chicken, remove the sauce from the refrigerator. Stir in the chopped peanuts. Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil and spread 1 cup salt in an even layer over it. Set a wire rack in the baking sheet over the salt and mist with cooking spray.

4. Drain the chicken in a colander. Thread 2 or 3 pieces of chicken onto each of eight 8-inch metal skewers, evenly dividing the meat and pushing the pieces together, but not tightly packing them. Evenly space the skewers on the wire rack.

5. Broil the chicken until beginning to brown, 5 to 7 minutes. Flip the skewers and continue to broil until the second sides begin to brown, another 4 to 6 minutes. Remove from the oven and brush the surface of each skewer with 1 to 2 tablespoons of the reserved sauce. Continue to broil until well-charred, 2 to 4 minutes. Remove from the oven once again, flip the skewers and brush with another 1 to 2 tablespoons of the reserved sauce. Continue to broil until the second sides begin to char and the chicken is cooked through, another 2 to 4 minutes. Serve with the dipping sauce.
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