Singapore-Style Satay

Ingredients

• 1 large red onion, finely chopped
• 2 large garlic cloves, finely chopped
• 2 large garlic cloves, finely chopped
• 3 stalks of lemongrass (use only the white core)
• 120 ml soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon ground turmeric
• 1½ teaspoons palm sugar syrup (or light brown sugar)
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• 450 g chicken breast, flattened
• 12 satay skewers

Preparation

1. In a large bowl, combine the onion, garlic, lemongrass, soy sauce, peanut oil, turmeric, sugar, cumin, ginger, salt, and pepper. Reserve about two tablespoons of the marinade in a separate bowl, cover, and refrigerate until cooking. Mix the chicken thoroughly with the remaining marinade, cover, and refrigerate overnight. (Overnight marinating gives the best flavour, but if short on time, marinate for at least three hours.)
2. About 30 minutes before cooking, soak the skewers in water. Preheat a grill or barbecue and lightly oil the grate.

Cooking

1. Remove the chicken from the bowl and discard the used marinade. Slice each chicken breast into six long strips and thread each strip onto a skewer.
2. Grill the satay, turning frequently and brushing with the reserved marinade each time, until the chicken is cooked through and the edges are golden and crisp – about 5–8 minutes per skewer.

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