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Newsgroups: rec.food.recipes
From: clay@panix.com (Clay Irving)
Subject: Thai peanut chicken
Message-ID: <3KJ21BUH@taronga.com>
Organization: Wampeters, Foma & Granfalloons
References: 
Date: Mon, 30 May 1994 11:53:19 GMT



                    *  Exported from  MasterCook II  *

                      Chicken Sat" With Peanut Sauce

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Thai                             Grill
                Appetizer

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MARINADE-----
   1      Tablespoon    Light brown sugar
   1      Tablespoon    Curry powder
   2      Tablespoons   Crunchy peanut butter
     1/2  Cup           Soy sauce
     1/2  Cup           Freshly squeezed lime juice
   2                    Garlic cloves -- minced
                        Crushed dried chile peppers
                        ----------------------------
   6                    Chicken breast halves
                        boned, skinned -- and cut
                        into 1/2" wide strips

----------------------------PEANUT SAUCE--------------------------------
2/3 c  Crunchy peanut butter 1 1/2 c  Coconut milk, unsweetened 1/4 c  
Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 
1 ts Fresh ginger root, grated 4    Garlic cloves, minced 1/4 c  Chicken 
broth 1/4 c  Heavy cream Cayenne pepper Grated lime zest Fresh cilantro 
sprigs 

 To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the 
refrigerator at least 2 hours, although overnight is preferable.

 Make the peanut sauce by combining the next 7 ingredients (peanut butter 
through garlic) in a saucepan.  Season to taste with cayenne pepper.  Cook 
over moderate heat, stirring constantly, until the sauce is as thick as 
heavy cream (about 15 minutes).  Transfer to a food processor or blender 
and pure briefly.  Add chicken broth and cream and blend until smooth.
This mixture can be made several hours ahead and stored in the 
refrigerator.  Bring to room temperature before serving.

 Prepare moderate-hot charcoal coals or preheat a broiler.

 Cook the skewered chicken, turning several times and basting with the 
marinade, until crispy on the outside but still moist on the inside, about 
8 minutes.  Sprinkle grilled chicken with lime zest and garnish with 
cilantro leaves.  Serve with the peanut sauce for dipping.

 Source unknown: page 82 of some cookbook. :-)