PatioPitmasters
Assistant Cook
- Joined
- Sep 13, 2011
- Messages
- 10
Made these a few weeks ago. They were a hit!
Chicken Sates (marinate the night before in a zip lock bag)
1 pound skinless, boneless chicken breasts
1/4 cup unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 teaspoons honey or sugar
2 cloves garlic, minced
1/2 teaspoon ground turmeric
Directions:
Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the breasts lengthwise (with the grain) into 16 strips, each 4 inches long, 1/2 inch wide, and 1/4 inch thick. Set aside while you prepare the marinade.
Combine the coconut milk, fish sauce, lime juice, honey, garlic, and turmeric in a medium-size nonreactive bowl and whisk to blend. Add the chicken to the marinade and toss thoroughly to coat. Cover and let marinate, in the refrigerator, 20 minutes to 2 hours (the longer the better).
Preheat the grill to high.
Weave the chicken strips lengthwise onto the skewers. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all).
Transfer the sates to serving plates and serve, accompanied by tiny bowls of the peanut sauce. To eat, place a sate on a lettuce leaf and top the chicken with a spoonful of the sauce and top with some cucumber, if desired; wrap the lettuce around the sate and pull out the skewer.
Peanut dipping sauce:
2 teaspoons minced fresh ginger
1 to 2 Thai, serrano, or jalapeno chiles, seeded and minced (for a spicier
sauce, leave the seeds in)
1 clove garlic, minced
2 scallions, both white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup coconut milk, plus more if needed to thin the sauce
2 tablespoons Asian fish sauce or soy sauce, or more to taste
1 tablespoon fresh lime juice, or more to taste
2 teaspoons sugar, or more to taste
1/4 cup chopped fresh cilantro (optional)
Directions:
Combine the ginger, chile, garlic, scallions, peanut butter, 1/3 cup coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, 2 teaspoons sugar, and the cilantro (if using) in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick, but pourable; thin with coconut milk, if needed.
If you really want to get crazy, you can make sticky rice to go with it...
Sticky Rice
2 1/4 cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp (optional)
3 cups water
1/4 cup rice vinegar
1/4 cup white sugar
1 1/4 teaspoons salt
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30
minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Enjoy!
Chicken Sates (marinate the night before in a zip lock bag)
1 pound skinless, boneless chicken breasts
1/4 cup unsweetened coconut milk
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 teaspoons honey or sugar
2 cloves garlic, minced
1/2 teaspoon ground turmeric
Directions:
Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the breasts lengthwise (with the grain) into 16 strips, each 4 inches long, 1/2 inch wide, and 1/4 inch thick. Set aside while you prepare the marinade.
Combine the coconut milk, fish sauce, lime juice, honey, garlic, and turmeric in a medium-size nonreactive bowl and whisk to blend. Add the chicken to the marinade and toss thoroughly to coat. Cover and let marinate, in the refrigerator, 20 minutes to 2 hours (the longer the better).
Preheat the grill to high.
Weave the chicken strips lengthwise onto the skewers. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all).
Transfer the sates to serving plates and serve, accompanied by tiny bowls of the peanut sauce. To eat, place a sate on a lettuce leaf and top the chicken with a spoonful of the sauce and top with some cucumber, if desired; wrap the lettuce around the sate and pull out the skewer.
Peanut dipping sauce:
2 teaspoons minced fresh ginger
1 to 2 Thai, serrano, or jalapeno chiles, seeded and minced (for a spicier
sauce, leave the seeds in)
1 clove garlic, minced
2 scallions, both white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup coconut milk, plus more if needed to thin the sauce
2 tablespoons Asian fish sauce or soy sauce, or more to taste
1 tablespoon fresh lime juice, or more to taste
2 teaspoons sugar, or more to taste
1/4 cup chopped fresh cilantro (optional)
Directions:
Combine the ginger, chile, garlic, scallions, peanut butter, 1/3 cup coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, 2 teaspoons sugar, and the cilantro (if using) in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick, but pourable; thin with coconut milk, if needed.
If you really want to get crazy, you can make sticky rice to go with it...
Sticky Rice
2 1/4 cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp (optional)
3 cups water
1/4 cup rice vinegar
1/4 cup white sugar
1 1/4 teaspoons salt
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30
minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Enjoy!
