Instructions: First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6". Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tb of hot water for an hour.

Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary.

Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little. Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock. Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn the heat to low and cook for another 5 mins.

While the chicken cooks, peel the onions and cut them into 0.75" dice.

Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute.

Lift the chicken out its oiul and serve.

Chicken Sate With Peanut Sauce

Serving Size: 9

Categories: Thai Grill Appetizer

MARINADE-
1 Tablespoon Light brown sugar
1 Tablespoon Curry powder
2 Tablespoons Crunchy peanut butter 1/2 Cup Soy sauce
1/2 Cup Freshly squeezed lime juice 2 Garlic cloves - minced Crushed dried chile peppers
6 Chicken breast halves boned, skinned - and cut
into 1/2" wide strips

PEANUT SAUCE-
2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar)

1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.

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