Minced Chicken Satay (Sate Lilit)
BALINESE SATAY PARTY FOR 10 - 12
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INGREDIENTS
3/4 cup dried sweetened flaked coconut
1 to 1 1/2 teaspoons sliced fresh Thai or serrano chilies
1/2 cup spice paste (recipe precedes)
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 pounds ground chicken or turkey
10 to 12 stalks (about 12 in.) fresh lemon grass
METHOD
1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.
2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.
3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.
4. Dipping hands in cool water often to reduce sticking, mound about cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.
5. Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.
MAKES: About 1 cup
PREP AND COOK TIME: About 30 minutes ??? NOTES: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill. ??? MAKES: 10 to 12 servings ??? Where to buy ingredients
