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