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Malaysian Chicken Sates-Malasia
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Source: Steven Raichlen
| 1 ½ pounds | skinless, boneless chicken breasts |
| 4 large or 6 medium | shallots, quartered |
| 2 stalks | fresh lemongrass, trimmed and cut into ½ inch pieces, or 2 strips lemon zest |
| 1 tablespoon | chopped fresh ginger |
| 3 tablespoons | dry roasted peanuts |
| 6 tablespoon | vegetable oil |
| 2 tablespoons | fresh lemon or lime juice |
| 1 tablespoon | soy sauce |
| 1 teaspoon | salt, or more to taste |
| 1 teaspoon | ground turmeric |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| ¼ teaspoon | ground cinnamon |
| ½ teaspoon | freshly ground black pepper |
Dutch West Indian Peanut Sauce (see page 473)
Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the meat lengthwise (with the grain) into strips the size of your little finger. Place the strips in a large bowl and set aside while you prepare the marinade.
Combine the shallots, the lemongrass pieces, the ginger, peanuts, 3 tablespoons of the oil, 2 tablespoons lemon juice, the soy sauce, 1 teaspoon salt, and the ground spices in a blander and process to a smooth paste. Taste for seasoning, adding salt or lemon juice to tast; the mixture should be highly seasoned. Add the mixture to the chicken in the bowl, stirring to coat completely. Cover and let marinate, in the refrigerator, for 1 hour, stirring once or twice.
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. Using the whole lemongrass stalk as a brush, baste the sates with the remaining oil once or twice as they cook.
Transfer the sates to serving plates or a platter and serve with the peanut sauce.
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