Thai Satay/ Chicken Skewers. A recipe from Le Cordon Bleu.

Thai Satay/ Chicken Skewers. A recipe from Le Cordon Bleu.

Satay is not something that I make at home for myself, or even for one or two family members (despite my great love for them). I value quick and fuss-free cooking. Only then, I believe, we are more likely to cook and eat at home more. Poking meat into skewers seems to me like a waste of time. Isn’t it better to marinate a whole chicken chop and pan-fry it?

Thai Satay - Le Cordon Bleu

But at Le Cordon Bleu, I’ve have gotten a delicious recipe that I make over and over again. It’s my favourite dish to serve at a party. It’s so easy to eat and so delicious. Granted, poking meat into skewers and grilling it one by one takes a lot of time. Though it’s time consuming, it’s not difficult to make. It’s a matter of pouring sauces and spices on sliced chicken to marinate. How hard can that be?

Le Cordon Bleu

INGREDIENTS
Chicken thigh/ breast x 150 g 
Coriander roots, chopped x 1 tbsp
Garlic x 3 cloves
Lemongrass x 3 stalks
Peppercorn x 1/2 tsp
Salt x 1/2 tsp
White sugar x 1 tsp
Light soy sauce x 1 tsp
Oyster Sauce x 2 tsp
Egg white x 1
Corn Flour x 1/2 tsp
Water x 1 tbsp
Coconut milk x 2 tbsp
Vegetable oil x 1 tbsp

Ingredients for thai satay

TOOLS INVOLVED
Bamboo skewers
Blender
Pan

INSTRUCTIONS

1. Make paste:
Blend coriander roots, lemongrass, garlic and peppercorn into a paste.

thai satay instructions 1

2. Marinate chicken:
Pour the paste, pepper powder, salt, sugar, oyster, soy sauce, corn flour, coconut milk, water, egg white and cooking oil into a container. Add sliced chicken. Mix well and marinate for at least 30 minutes or preferably overnight.

Thai Satay Instructions 2

3. Grilling skewers:
Poke marinated chicken through bamboo skewers. On a wide pan, pour some oil and pan-fry each chicken skewer on high fire until cooked.

Thai Satay - Instructions 3

NOTE

  • This recipe originally use pork. In Thai, it’s called moo-ping (grilled pork). However, as I throw house party with family and friends of different religions, we normally serve only chicken and fish.
  • As this recipes makes only a dozen of chicken skewers, I suggest multiplying the ingredients for a bigger batch. At a party, I will buy 1.5 kg of chicken which means I increase the sauce ten-fold.
  • I have a rather wide pan which I believe is not common in Asian household. If you don’t have a wide pan, I suggest buying shorter skewers.

Thai Satay Le Cordon Bleu

Do try it. I’m sure you’ll love it as much as I do!

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