Minced Chicken Satay

recipe
Notes: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill.

Yield:

Makes 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 123
Caloriesfromfat 54 %
Protein 9 g
Fat 7.3 g
Satfat 2.6 g
Carbohydrate 5.5 g
Fiber 0.5 g
Sodium 249 mg
Cholesterol 39 mg

Ingredients

3/4 cup dried sweetened flaked coconut
1 to 1 1/2 tablespoons sliced fresh Thai or serrano chilies
1/2 cup spice paste
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 pounds ground chicken or turkey
10 to 12 stalks (about 12 in.) fresh lemon grass

Preparation

1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.

3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

4. Dipping hands in cool water often to reduce sticking, mound about 1/4 cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

5. Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

Note:

Chef Lother Arsana,

The Grand Hyatt, Bali,

June 1999
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