Ginger Chicken Satay with Peanut Sauce

Ginger Chicken Satay with Peanut Sauce

• 4 large shallots
• 4 large garlic cloves
• 2 stalks of lemongrass (bottom 6-inch / 15 cm only)
• 1 jalapeno, stemmed and seeded
• 2 tbs minced fresh ginger
• 1 tbs soy sauce
• 1 tsp ground coriander
• 1 tsp freshly ground pepper
• 3 tbs light brown sugar
• 2 tbs Asian fish sauce
• 2 lb / 1 kg skinless, boneless chicken breast sliced lengthwise ½ inch / 1.5 cm thick.
• 3 tbs vegetable oil
• 1 cup unsweetened coconut milk
• ½ cup smooth peanut butter
• 2 tbs fresh lime juice
• 2 tbs chopped cilantro

Combine in a mini food processor the shallots, garlic, lemongrass, jalapeno, ginger, soy sauce, coriander and ground pepper. Add 2 tbs of the light brown sugar and 1 tbs of the fish sauce and process to a fine paste. Put half of the past into a large bowl. Take the chicken strips and thread them onto skewers. Put in a baking pan and cover well with paste.  Drizzle with 2 tbs of the oil and let stand for 20 minutes.

Heat the remaining paste in a medium saucepan and cook over moderate heat, stirring lightly for about 1 minute. Add the coconut milk, peanut butter and the remaining 1 tbs each of light brown sugar and fish sauce and bring to simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth.

Tip: Most chefs peel the ginger with a spoon. Why? Because that way very little of the ginger goes to waste.

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