2 Delicious and Super Easy Skewer Recipes

Hawker Stall Chicken Skewers

Taste and enjoy these Hongkong inspired dish of Chicken skewers with peanut satay dip, making eating on the go possible.

Serves: 2

Ingredients
7 Ounce(s) (Oz) Chicken breasts (Boneless, cut into 4-inch strips)
1 Tablespoon (tbsp) Sesame oil (For the Marinade)
1 Tablespoon (tbsp) Shaoxing rice wine or sherry (For the Marinade)
1 Tablespoon (tbsp) Light soy sauce (For the Marinade)
1/2 Teaspoon (tsp) Salt (For the Marinade)
1/2 Teaspoon (tsp) Sugar (For the Marinade)
1/2 Teaspoon (tsp) Garlic (Minced, For the Marinade)
1 Cup Peanuts (Raw and unsalted, for the Satay Dip)
1 Tablespoon (tbsp) Brown Sugar (For the Satay Dip)
1/2 Teaspoon (tsp) Salt (For the Satay Dip)
1/2 Teaspoon (tsp) Ground turmeric (For the Satay Dip)
1/2 Teaspoon (tsp) Chile paste (For the Satay Dip)
2 Tablespoons Water (For the Satay Dip)
1 Tablespoon (tbsp) Vegetable Oil (For the Satay Dip)

Preparation
Soak 12 wooden skewers, approximately 7 inches in length, in warm water for 30 minutes.
Cut the chicken into 4-inch long strips.

Meanwhile, mix together the ingredients for the marinade in a bowl.
Put in the chicken strips, coat them well on all sides and set aside to marinate for at least 20 minutes.

Prepare the satay dip by crushing the peanuts using a mortar and pestle (or put them in a plastic bag and crush with a rolling pin). You want to retain some texture in the sauce so it is not advisable to blend the peanuts in a food processor.

Tip the crushed peanuts into a dry saucepan and toast them over low heat until they start to brown, approximately 3 minutes.

Stir in the sugar, salt, turmeric, chile paste, water and oil and cook for 5 minutes. Set aside.
Preheat a grill pan.

Thread the marinated chicken strips onto the wooden skewers and cook for approximately 3 minutes on each side or until golden brown and cooked through. Serve with the satay sauce.