How do you make Authentic Chinese Satay Chicken?
Image by Stef Noble
This is one of those things that I wish I had learned to like a bit earlier in life as I now feel like I’ve missed out on many years of happy greens-eating.
Utica, NY has a large Italian population and has put its own twist on many dishes, so that, much like Buffalo wings or spiedies in the Binghamton area, there are a few things that are definitively Utica. Pusties, tomato pie, riggies, and Utica greens, just to name a few.
There have been a few recipes floating around, but none that sounded like what I know as greens, including one with potatoes that I’m sure is good, but sometimes you just want the greens. The ones in my picture are actually leftovers from last night’s dinner at Kitty’s on the Canal in Utica. I had the chicken parm with greens. The chicken part was just ok, but their greens are fantastic and they serve enough to feed you for the next three weeks, so I was able to wrap them up to bring home.
We did leftovers tonight for dinner, so I cooked some rotelle macaroni and added it to the leftover greens along with a new hit of grated pecoroni romano. I could happily eat this every night. Dark leafy greens are our friends!
• 1 large head escarole
• 4 thin slices prosciutto, chopped
• 2 cloves garlic, chopped
• 2 tbs olive oil
• 2 italian long hot peppers, seeded & julienned
• 1/2 cup bread crumbs
• 1/4 cup pecorino romano cheese, grated
• 1 cup chicken broth
• salt and pepper, to taste
Clean and rinse escarole twice; chop in large pieces. Boil down for 5 or 6 minutes so it’s tender and wilted.
Place olive oil in a saute pan and heat. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic. Add seeded peppers and cook another minute or so.
Add the escarole and all the other ingredients in the pan. Gradually add the bread crumbs and grated cheese, tossing gently until blended. Taste for final salt and pepper seasoning. Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.
Question by Andri: How do you make Authentic Chinese Satay Chicken?
I have answered lots of questions and haven’t asked nearly so many.
I am really interested in learning how to cook for my self great meals I usually have for take away.
I’d love to know the recipe or a recipe for chinese satay chicken.
I am sorry I should know that I have a part Indonesian Background. (true)
I just eat a lot of chinese food which includes satay chicken.
Give your answer to this question below!
4 Responses to How do you make Authentic Chinese Satay Chicken?
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yes, I think so
Marvin g
July 13, 2013 at 6:59 am
Sorry but there is not such thing as an “Authentic Chinese” Satay as it is actually an Indonesian dish……. However here is a recipe for an Authentic Indonesian Satay….
http://www.food.com/recipe/authentic-balinese-indonesian-satay-chicken-270449
Natasha
July 13, 2013 at 7:35 am
It’s one of my favorites too.
Here’s a quick version:
Chicken Satay – 3 Ingredients
Serving Size : 4
3 limes
2/3 cup Thai peanut sauce — bottled
12 chicken tenders — (about 1 lb 4 oz)
Heat outdoor grill or ridged grill pan over medium-high heat. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl.
Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. Grill 2 to 3 minutes per side until chicken is cooked through.
Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.
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A few more variations
http://www.recipetips.com/recipe-cards/t–2947/chicken-satay-and-thai-peanut-sauce.asp
http://www.recipetips.com/recipe-cards/t–2942/chicken-satay-with-orange-rice-pilaf.asp
http://recipes.howstuffworks.com/chicken-satay-recipe.htm
MB
July 13, 2013 at 7:45 am
Satay is not a Chinese dish. It is popular in Malaysia, Thailand and Indonesia, each country having a slightly different way of making it. This dish blends chicken, spices and peanuts for a really mouthwatering appetizer or main dish.
This is an authentic Thai satay recipe and it makes enough for 4 as an appetizer or 2 as an entree.
Ingredients –
6 skinless, boneless chicken breast halves, in ½ inch strips
For the marinade:
½ cup soy sauce
2 minced garlic cloves
1 tablespoon light brown sugar
1 tablespoon curry powder
½ cup lime juice
2 tablespoons crunchy peanut butter
Crushed dried chilies
For the sauce:
¼ cup heavy cream
2 tablespoons molasses or brown sugar
4 minced garlic cloves
1½ cups unsweetened coconut milk
¼ cup lemon juice
2/3 cup crunchy peanut butter
2 tablespoons soy sauce
¼ cup chicken broth
1 teaspoon grated ginger root
For the garnish:
Cayenne pepper, grated lime zest and cilantro
How to make it:
Mix the marinade ingredients in a shallow dish. Thread the chicken strips on to bamboo skewers. Put the skewers in the soy sauce mixture and let the chicken marinate in the refrigerator at least 2 hours, although overnight is best.
Put the sauce ingredients (except the broth and cream) in a pan and season to taste with cayenne pepper. Cook over a medium heat for 15 minutes or until the sauce is thick. Puree it for a few seconds in a blender or food processor, then add the cream and coconut broth and puree until smooth. You can refrigerate it for up to several hours at this point if you like (but bring it back to room temperature before serving).
Prepare medium-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. This will take 8 minutes or so. Sprinkle the cooked chicken with some lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Christine Kudra
July 13, 2013 at 8:00 am