GINGER CHICKEN SATAY WITH PEANUT SAUCE

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I remember the first time I heard of Asian fish sauce. I thought it was some sort of yummy gravy – and couldn’t believe my luck. See – I love gravy more than anything – literally – well – almost! So imagine my surprise when the whole house stank like a – well I´m not going to say it – but it stank bad. So my advice (and this is where I come in handy) is to open all windows, turn on fans or what ever you have to vent the kitchen. When that is done and the ginger chicken delicacy here below is ready you won´t even remember the stink. It´s tastes heavenly and it´s surprisingly simple to make – just watch the video. I will confess that I find these video tutorials so cool. You see – I´m not good with recipes. They seem complicated and somewhat strange but the videos – hello – that makes sense to me. So I really hope you enjoy them to – they are being made to make your life easier.

xxx Thora

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.

Watch the video:

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