Satay Chicken

Total Time: 2 hrs 25 mins Preparation Time: 20 mins Cook Time: 2 hrs 5 mins

Ingredients

• 2 teaspoons ground coriander
• 2 -3 slices galangal or 1 teaspoon dried galangal
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 2 tablespoons fish sauce
• 2 tablespoons tamarind juice
• 1 -1 1/2 lb boneless skinless chicken breast

Recipe

• 1 minced the ginger and garlic together until very fine, or better still, pound them in a mortar to an almost liquid paste. if using fresh galangal, include this in with ginger and garlic.
• 2 combine the ginger-garlic paste with the coriander (and dried galangal if using) and the liquids in a bowl large enough to hold the meat.
• 3 cut the chicken or lamb into strips of even thickness, 1/4-1/2 inch.
• 4 toss the meat in the ginger mixture and let it marinate for at least 1 hour, or more - preferably several hours.
• 5 remove the meat from the refrigerator at least a half hour before cooking.
• 6 soak some bamboo skewers in water so they will not burn on the grill.
• 7 thread the meat onto skewers, weaving back and forth to secure the meat to the skewer.
• 8 grill over a hot fire until just done, but still moist, about 5 minute.