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Chicken Satay

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Chicken Satay

Chicken satay is the Thai version of fast food, found in every street market and Thai restaurant. It can be served as a starter, buffet, snack or as a wonderful main course with the addition of salad leaves.

Preparation time:
20 minutes, plus 1 hour chilling
Cooking time:
15 minutes
Total time:
1 hour 35 minutes 60 minutes 35 minutes
Makes:
 8-10 sticks

Ingredients

  • 1 stick lemon grass, outer leaves removed and roughly chopped
  • 50g root ginger, peeled and roughly chopped
  • 1 tsp coriander seeds
  • ½ pack fresh coriander, leaves removed
  • 500g pack chicken breast fillet, roughly chopped
  • 1 tbsp Waitrose Dark Soy Sauce
  • For the satay sauce:
  • 1 stick lemon grass, outer leaves removed and finely chopped
  • 1 tsp coriander seeds
  • 125g Waitrose Natural Roasted Peanuts
  • 1 tsp cumin seeds
  • 50g root ginger, peeled and roughly chopped
  • 3 shallots, roughly chopped
  • 3 garlic cloves, peeled
  • 1 red chilli, deseeded and chopped
  • 1 tbsp tomato ketchup
  • 1 tbsp caster sugar
  • 400ml can Bart Spices Coconut Milk
  • 2 tbsp Thai fish sauce
  • Little gem lettuce to serve

Method

  1. First make the satay sticks. Place the lemon grass, ginger, coriander seeds and fresh coriander in a food processor and pulse until roughly chopped. Add the chicken and soya sauce and process for a few seconds more until mixed together and the chicken is coarsely chopped.
  2. Place the chicken mixture in a bowl, cover and place in the fridge for 1 hour or preferably overnight until it becomes firm.
  3. Using wet hands, divide the mixture into 8-10 portions and shape into 'sausages' along wooden skewers, pressing down to flatten each one a little.
  4. Place under a preheated grill on a preheated griddle pan or barbecue, and cook for 10-15 minutes, turning occasionally, until the chicken is golden brown and thoroughly cooked. The juices should run clear and there should be no pink meat remaining.
  5. Meanwhile, make the satay sauce. Place all the ingredients in a food processor and mix until smooth. Pour into a pan and simmer gently for 15 minutes or until beginning to thicken. Serve the satay skewers on little gem lettuce leaves and the warm satay sauce in a separate bowl for dipping.

Cook's tips

Soak the skewers in cold water for 30 minutes before use to stop them scorching.The satay sauce can be made the day before, covered and stored in the fridge. Reheat gently in a pan for 4-5 minutes before serving. For a chunkier sauce, process for less time.

Comments and images

Average user rating 3 stars out of 5

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RXAte

RXAte 30 January 2008 21:36

Not sure that the idea is to thread individual pieces of meat on the skewers but to get towards a paste but not completely smooth. If you do this you can form sticky bite sized lumps which will stay on a sate stick.

sophiebennett

sophiebennett 29 January 2008 07:54

I've made this lots of times and everyone LOVES it. One tip though, when you put the chicken in your blender to mix, just pulse it twice or three times otherwise the pieces are too small to be threaded onto the skewers. Also, the sauce makes about twice the amount you need, so you can freeze half and it's just as good the second time! Bon appetit!

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3 stars out of 5

Average user rating Based on 34 ratings

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This recipe was first published on Waitrose.com in March 2001