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Schoolyard Chicken Sates--Thailand
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Source: Steven Raichlen
| 1 pound | chiken breast, boneless and skinless |
| 3 cloves | garlic, minced |
| 1 piece | fresh ginger, thinly sliced |
| 1 tablespoon | sugar |
| 1 teaspoon | salt |
| 2 tablespoons | Asian fish sauce |
| 1/2 cup | coconut milk |
Tamarind Dipping Sauce (page 484)
Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the meat lengthwise into 2 1/2-inch strips (the size of your little finger). Place the strips in a large bowl and set aside while you prepare the marinade.
Combine the garlic, ginger, sugar, and salt in a mortar and pound to a coarse paste with the pestle, then work in the fish sauce and coconut milk; if you don't have a mortar once, in a blender. Add the mixture to the chicken in the bowl, turning hte strips to coat. Cover and let marinate, in the refrigerato, for 1 to 2 hours
Preheat the grill to high
Remove the chicken strips from the marinade, reserving the marinade, and weave lengthwise onto the the skewers.
When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill until lightly browned and cooked through, 1 to 3 minuites per side. Brush the sates once or twice before turning with the reserved marinade.
Transfer to serving plates or a platter and serve immediately, accompanied by small bowls of the Tamarind Dipping Sauce.
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