Ingredients
- 2 tablespoon vegetable oil
- 2 tablespoon shallots
- 1 clove garlic
- 1 clove jalapeòo chile
- 1 3/5 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 1 tablespoon asian fish sauce
- 2 tablespoon tamarind pulp
- 2 teaspoon honey
- 2 tablespoon vegetable oil
- 2 tablespoon shallots
- 1 clove garlic
- 1 clove jalapeòo chile
- 1 3/5 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 1 tablespoon asian fish sauce
- 2 tablespoon tamarind pulp
- 2 teaspoon honey
- 1 tablespoon coriander seeds
- 2 teaspoon fennel seeds
- 1 stalk lemongrass
- 2 clove garlic
- 2 tablespoon soy sauce
- 1 tablespoon asian sesame oil
- 1 tablespoon lime juice
- 2 teaspoon sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 3/4 pound chicken breast
- 16 pound bamboo skewers
Preparation
Baking Directions:
To prepare the sauceWarm the vegetable oil in a small skillet over medium heat.
Add the shallots, garlic, and chile and cook, stirring, until the shallots are tender and translucent, about 5 minutes.
Reduce the heat to low and add the peanut butter, coconut milk, fish sauce, tamarind, and honey.
Mix well; cook for 30 minutes, stirring occasionally.
Transfer to a blender and puree until smooth.
(The sauce can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator.
Just before serving, rewarm the sauce.)
To prepare the chickenPut the coriander and fennel seeds in a small skillet and cook over medium heat, periodically shaking the pan back and forth until toasted and fragrant, about 5 minutes.
Finely grind in a spice grinder.
Mix with the lemongrass, garlic, soy sauce, sesame oil, lime juice, sugar, turmeric, and salt.
Pour a third of the mixture into a shallow baking dish.
Cut the chicken lengthwise into sixteen 1/4-inch-thick strips and arrange them on top of the lemongrass mixture in a single layer in the dish.
Pour the remaining marinade on top.
Cover and refrigerate overnight.
Gently scrape the marinade off the chicken using the back of a knife.
Thread a chicken slice onto each bamboo skewer.
Heat a grill pan over medium-high heat until hot.
Cook the chicken 1 1/2 to 2 minutes on each side.
Serve immediately with the peanut sauce.
Wine boxThe clean tropical-fruit flavors and midrange acidity of the 2001 Domaine du Clos Naudin, a Vouvray demi-sec, is soft on the palate while echoing the richness of the peanut sauce.
Or the touch of sweetness offered by the German Riesling Selbach-Oster Spätlese Zeltinger Schlossberg 2001 also makes a good selection.