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Receta Chicken Satay & A Peanut Dipping Sauce
by Baking Barrister

Chicken Satay & A Peanut Dipping Sauce

Going out to eat is expensive, so I try to make it at home. This typical Thai fare turned out better than any I've ever paid for at a restaurant and comes complete with a healthier peanut sauce made from (gasp) actual peanuts--not peanut butter!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 5

Ingredientes

  • -Chicken Satay---
  • 1 lb. chicken breast
  • 1/4 cup chopped lemongrass
  • 1 small red onion, chopped
  • 1 clove garlic, chopped
  • 1 1/2 inches ginger, peeled and chopped
  • 1/2 tsp. turmeric
  • 1 Tbsp. ground coriander
  • 2 tsp. cumin
  • 3 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • 3 Tbsp. brown sugar
  • 1 Tbsp. fresh lime juice
  • 1 small red or green chili
  • -Peanut Sauce---
  • 4 red or green chilis
  • 3/4 cup unsalted, dry-roasted peanuts
  • 1 inch ginger, peeled & chopped
  • 2 Tbsp. chopped lemongrass
  • 1 garlic clove, chopped
  • 1 Tbsp. vegetable oil
  • 1 tsp. fish sauce
  • 3/4 cup water
  • 2 Tbsp. sugar
  • 1/2 teaspoon rice vinegar
  • 1 tsp. kosher salt

Direcciones

  1. In a small saucepan, mix soy sauce, fish sauce, lime juice and brown sugar. Heat on low until sugar dissolves, 4-5 minutes. Let cool.
  2. In a small saute pan, place coriander, cumin and turmeric. Heat on low, moving around gently. When aromatic, take off of heat and let cool.
  3. In a food processor, finely chop ginger, lemongrass, onion, garlic and chili. When other ingredients are cool, add and puree.
  4. Fillet chicken breast and cut into strips. Mix with marinade and place in fridge for at least an hour. Can be done the night before for more pronounced flavors.
  5. If using bamboo skewers, soak before use. Otherwise, place chicken on skewers. Lightly grease your barbecue grill, as it will stick. Cook thoroughly, approximately 5-7 minutes. The chicken will be thin, so watch closely.
  6. To make the peanut sauce, In a food processor, finely chop chilis, peanuts, ginger, garlic and lemongrass. Mix fish sauce, vinegar, salt and sugar into water. Set aside.
  7. Coat a small sauce pan with vegetable oil. Add peanut mixture, coating with oil and cooking for 1 minute. Add in water mixture. Bring to a boil and then let simmer for 5 minutes until it thickens up.
  8. Let cool at room temperature. To thin out, add a little water. Add extra salt at room temperature--the flavors aren't pronounced until cooled.
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