Summer Chicken Satay
Recipe By Chef Jim Coleman
The most difficult part of this recipe is gathering the ingredients — most are available in the ethnic aisle or in an Asian market. If you can’t find tamarind you can omit it, but it adds a nice sour note and color to the marinade.
- 1 pound chicken breast, skinned, boned cut crosswise into ½-inch strips
- 3 shallots, minced
- 1 garlic clove, minced
- ½ stalk lemon grass, minced
- 1 slice ginger, cut across the grain about ½-inch think
- ½ teaspoon turmeric powder
- ½ tablespoon palm sugar (you can use regular soft brown sugar)
- ½ tablespoon tamarind juice
- ½ tablespoon sweet soy sauce (available at Oriental Markets)
- ½ cup light coconut milk
- Satay sticks – bamboo skewers, soaked in cold water for 1 hour
- 1. Beat the sour cream and eggs in a bowl. Add the orange juice and half the orange zest. Stir in slowly to prevent curdling.
- 2. Add the flour and sugar stirring carefully until well-mixed.
- 3. Preheat a non-stick pan or griddle. When the pan is hot, pour silver-dollar-sized pancakes. Watch for small bubbles to form on the surface as a sign for ready to be flipped. Cook for 3-4 minutes per side.
- 4. Garnish with remaining orange zest.