Burmese Chicken Satay Sticks



Burmese Chicken Satay Sticks

Recipe only

Because Burma (now called Myanmar) is abundant with such a natural environment with tropical weather conditions, fertile soil and plenty of fresh water, food is grown in abundance. Today, Burmese people still rely on rice as their main dietary source of food, making up about 75% of their diet. Like most surrounding counties , snack food or street food is available on nearly every street corner, unlike the western world which snack food normally means processed rubbish in a fancy packet. So try and start making your snacks from something that is healthier than a packet of potato chips.


INGREDIENTS

1 kg skinless chicken breast fillets

MARINADE
2-3 Asian shallots, roughly chopped
4-5 garlic cloves, roughly chopped
4 coriander roots, finely chopped
3 cm piece of ginger, sliced
1 tablespoon roasted ground coriander
1 tablespoon roasted ground cumin
1 tablespoon roasted ground turmeric
1 teaspoon curry powder
2 tablespoons light soy sauce
4 tablespoons vegetable oil
410 ml (1 2/3 cup) coconut milk
2 tablespoons palm sugar
1 1/2 teaspoons salt
40 bamboo sticks

METHOD

1. Cut the chicken fillets into 4 cm (wide) by 10 cm (long) by 5 mm (thick) strips.

2. Using a food processor, blender or pestle and mortar, blend or pound the shallots, garlic, coriander roots and ginger to a paste. Add the paste to the chicken, along with the ground coriander, cumin, turmeric, curry powder, light soy sauce, vegetable oil, coconut milk, sugar, and salt. Mix with your fingers or a spoon until chiken is well coated. Cover with plastic wrap and marinate in the fridge for at least 5 hours, or overnight. Turn the chicken occasionally.

3. Soak the bamboo sticks in water for 1 hour to prevent from burning during cooking.

4. Tread a piece of the marinated chicken onto each stick as if you were sewing a piece of material. If the pieces are small, thread two pieces onto each stick.

5. Heat a BBQ or grill to high. If using the grill, line the tray with foil. BBQ the satay sticks for 5 to 7 minutes on each side, or grill for 10 minutes on each side, until the chicken is cooked through and slightly charred. Turn frequently and brush the marinade sauce over the meat during cooking. If using the grill, cook a good distance below the heat. Serve with peanut sauce or cucumber relish.
Location: South East Asia

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