Chinese Chicken on a Stick

[GulfCoastTider]

At several Chinese restaurants, they have this slightly sweet, slightly spicy chicken breast strip. It's skewered on bamboo and fried. I have tried to duplicate the recipe, but just can't quite get it right.

Anyone?

 

[bayoutider]

You are probably eating chicken satay. Satay can also be made using beef, pork, dog, monkey and cat.

Try this and see how close it is.

INGREDIENTS:
6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
2 1/2 lb. boneless chicken breasts, cut into thin strips, pound them between two pieces of plastic wrap if you cant get them thin with a knife.
1/2 c. shoyu
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh coriander, chopped (for garnish)

DON'T FREAK OUT! If you can't find Shoyu in your market use soy or tamari. They are all similar just different. Tamari is lighter than soy. Soy and Tamari are made from soya beans which have gone through a fermentation process. Shoyu is made from soya and wheat. Shoyu, not soy, is the most essential ingredient in japanese cooking. Satay is not unique to Japan. Thai, chinese, vietnamese, philippino and korean all make some type of satay.

DIRECTIONS:

Mix everything but the chicken together in a bowl or non reactive pan. (non-reactive usually means glass, enamel or ceramic but a plastic zip lock bag is my choice)

Add the chicken and marinade for a good 6 hours turning and stirring several times in the refrigerator. Soak bamboo skewers 10-15 minutes in water while chicken is removed from refrigerator and comes back to room temperature. Thread the chicken on the skewers and grill till done, about 6 minutes over medium charcoal fire. Can be done in the broiler but charcoal is much better.

 

[Dartigan]

You are probably eating chicken satay. Satay can also be made using beef, pork, dog, monkey and cat.

So, Bayou... I gotta wonder: have you ever eaten dog, monkey or cat? I may have asked you this a couple years ago, but I can't remember your answer. Haha. And if you have... what was it like?

 

[bayoutider]

So, Bayou... I gotta wonder: have you ever eaten dog, monkey or cat? I may have asked you this a couple years ago, but I can't remember your answer. Haha. And if you have... what was it like?

I have suspisions that in some drunken state of mind I have eaten all of the above along with some things much, much worse.

 

[Dartigan]

I have suspisions that in some drunken state of mind I have eaten all of the above along with some things much, much worse.

My question is where in the world would you go where you could have possibly been served Monkey? Man, I'd like sit with you around a campfire sometime. We could buy you some Zima and I'm sure you could entertain us for days with some of your stories!

 

[BamaLuver]

That's my daughter's fav chinese treat -- thanks for the recipe Bayou!

 

[bayoutider]

My question is where in the world would you go where you could have possibly been served Monkey? Man, I'd like sit with you around a campfire sometime. We could buy you some Zima and I'm sure you could entertain us for days with some of your stories!

I can't drink that much zima.

 

[TideRollsInVa]

I have suspisions that in some drunken state of mind I have eaten all of the above along with some things much, much worse.

I do believe you are thinking back to those days when you were "haze gray and underway"? I too, share your suspicions of what critters may have been on-a-stick. I've always joked that dog was a bit to greasy for my liking but monkey was rather tasty and cat was always better served up in a stew of some sort. I wonder if we could be in for some interested menu ideas from you, Bayoutider, when it comes to the ut, msu and aub weekends?

 

[GulfCoastTider]

You are probably eating chicken satay. Satay can also be made using beef, pork, dog, monkey and cat.

Try this and see how close it is.

INGREDIENTS:
6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
2 1/2 lb. boneless chicken breasts, cut into thin strips, pound them between two pieces of plastic wrap if you cant get them thin with a knife.
1/2 c. shoyu
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh coriander, chopped (for garnish)

DON'T FREAK OUT! If you can't find Shoyu in your market use soy or tamari. They are all similar just different. Tamari is lighter than soy. Soy and Tamari are made from soya beans which have gone through a fermentation process. Shoyu is made from soya and wheat. Shoyu, not soy, is the most essential ingredient in japanese cooking. Satay is not unique to Japan. Thai, chinese, vietnamese, philippino and korean all make some type of satay.

DIRECTIONS:

Mix everything but the chicken together in a bowl or non reactive pan. (non-reactive usually means glass, enamel or ceramic but a plastic zip lock bag is my choice)

Add the chicken and marinade for a good 6 hours turning and stirring several times in the refrigerator. Soak bamboo skewers 10-15 minutes in water while chicken is removed from refrigerator and comes back to room temperature. Thread the chicken on the skewers and grill till done, about 6 minutes over medium charcoal fire. Can be done in the broiler but charcoal is much better.

Thanks!

Now that you mention it, a fast-food Chinese place called "Satay Club" was the first place I tried this.