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Thai Chicken Satay (Satay Gai)

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Saturday, 12 April 2008

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Jules's Blurb: Thai Chicken Satay! I can say without doubt that this is the best Chicken Satay Recipe you will find anywhere. People would drive for miles to Khwanjai's restaurant, just for this dish, Khwanjai's signature dish. It built her reputation. It's as "authentic Thai cuisine" as you can get and is her very own style

This is one of those recipes where the secret is in the preparation and it's quite involved but is well worth all the effort. When we made Chicken Satay for Khwanjai's first UK barbecue, so many folks asked this and other recipes, the seeds of this website were sown

Our resident Chef; Khwanjai runs our Thai Cooking Classes she often creates her own recipes which are reflected in our varied selection of Thai Recipes.

The family had heard we were making Chicken Satay, so on the day we made this video, they descended, in true Thai style we invited them to join us, the food was excellent, the chicken was tender beyond belief and the sauce? Woohoo! Everyone agreed as you'll see in the video

Anyone who has spent any time viewing our videos knows we are big on real ingredients. It is my pet hate to see recipes that suggest using peanut butter to make the sauce.... No peanut butter here!

Thai Chicken Satay Recipe

(Satay Gai)

How to Make Chicken Satay

Note: There are two side dish sauces that complete this recipe, we split them up because it makes it easier to follow. The sauces can also be used for other dishes.

Ingredients:

1/2kg Chicken

1/2 Cup of Milk (plain)

3-4 Garlic Cloves

1 1/2 tbs Coriander seeds (cilantro seeds)

1tbs Ginger (chopped)

2tbs Yellow Curry Powder

1tbs Turmeric

1tbs Chicken Stock Powder (or 1 cube)

2tbs Oyster Sauce

2tbs Sesame Oil

2tbs Thai Seasoning Sauce

1/2ts Salt

Bamboo Barbecue Sticks

Note: Change the Chicken to Pork and as if by magic.....

You get Pork Satay! Really? You sure??

Preparation:

Cut up you chicken into thin slices roughly about 1 x 2 inches

Next using a pestle and mortar (trad) or blender crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée)

In a large bowl mix everything (except barbecue sticks) together thoroughly and leave to marinade for 3 hours or more.

Cooking:

Once the chicken has had time to soak up all those lovely flavours, feed them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat, (not chunky) this is so the chicken will cook quickly and remain tender and moist

Chuck them onto a mature barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn, when done, remove and surprise your friends, you can have yours as you're cooking, afterwards the kids (and adult males) can play sword fights with the sticks

Serving Suggestions:

Serve with Khwanjai's Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another

If you like this try our Pork Satay Recipe

Why not visit ThaiFood-TV and watch our video blog about this very recipe, leave a comment, it's a family show!!

For the Best Results:

Members click the camera to watch the full chicken satay video the recipe and photo's only give you about 5% of the information available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try!

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