Ingredients |
3 whole skinless, boneless chicken breasts, cut into cubes
MARINADE:
2 tbsp. soy sauce
2 tbsp. chopped ginger
1 tsp. ground cumin
2 tbsp. dark brown sugar
1/2 c. peanut oil
2 cloves garlic, crushed
1 tsp. ground coriander
1/2 tsp. chili powder
DIPPING SAUCE:
2 tbsp. soy sauce
1/2 c. dry roasted peanuts, coarsely chopped
Pinch of chili powder
3 tbsp. chopped cilantro
1/4 c. hoisin sauce
3/4 c. chicken stock
1 clove garlic, mashed
2 green onions, chopped |
Directions |
For the marinade: Place chicken in a glass dish,
combine the soy sauce, peanut oil, ginger, garlic, cumin,
coriander, brown sugar, and chili powder. Stir thoroughly and
pour over chicken. Marinate for at least 3 hours, or overnight.
For the sauce: In an electric blender, whir together the soy
sauce, hoisen sauce, peanuts, chicken stock, garlic, and chili
powder. Transfer the mixture to a bowl and add the scallions,
cilantro or parsley and chili pepper. Cover tightly, set aside.
To grill sates (chicken pieces), thread on presoaked bamboo
shoots. Place on grill, turning often. Serve on rice with
dipping sauce on side. |
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