Satay chicken

Ingredients:


- 500 g chicken breast




Marinade:




- 1 teaspoon black pepper


- 1 teaspoon ground cumin


- 1 teaspoon ground coriander


- 1/2 tsp turmeric


- 1 teaspoon finely chopped garlic


- 1 tablespoon sugar


- 1 tablespoon vegetable oil (any)


- 1 tablespoon soy sauce


- 1 tablespoon lemon juice


- 1 teaspoon fish sauce (fish sauce)




- 16 bamboo skewers, soaked in water


- a little oil or coconut milk to lubricate





Method of preparation:


Cut chicken lengthwise into thin strips (each piece is about 2.5 cm to 10 cm, 5 mm thick). It should get 16 strips. If fresh meat is poorly cut, put it in the freezer for 15-20 minutes so that it is slightly hardened and then sliced fresh.




Put the chicken in a small bowl and add all the marinade ingredients - from dry to wet and mix well. Cover and refrigerate at least 2 hours, better overnight.




Preheat broiler or grill. When you are ready to fry, stir the chicken in the marinade and gently put each piece on a skewer in the long jump.




Brush the chicken with oil or coconut milk and place on the grill or on the tray for broiler. Fry no more than 2 minutes with cadney hand, constantly checking and turning, so that the meat does not burn. During frying, the oil once oil or coconut milk. SATA ready when they are Golden brown and crispy at the edges.




Serve with peanut or spicy tomato sauce. You can decorate with sesame seeds.




Based on the book "Simply Thai Cooking"




Even the recipes of the dishes prepared on the grill

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