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Chicken satay recipe (sach mouen chang kak)

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Created by Liep Young & Leanne Kitchen

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Cuisine: Cambodian
Makes 10

Ingredients

500g chicken breast fillets
1 stalk lemongrass, trimmed, chopped
8 kaffir lime leaves, centre veins discarded, thinly shredded
1cm slice galangal, peeled, chopped
1 garlic clove, chopped
2 tsp ground turmeric
2 tbsp soy sauce
2 tbsp grated palm sugar
2 tbsp vegetable oil, plus extra, to fry
10 bamboo skewers
Steamed jasmine rice, bean sprouts, lime wedges and sliced red chilli (optional), to serve

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Preparation

Cut each chicken breast lengthwise into 5 x 1.5cm strips. To make satay marinade, process lemongrass, kaffir lime leaves, galangal and garlic in a small food processor to a paste. (You can also do this using a mortar and pestle.)

Transfer paste to a glass or ceramic bowl, add turmeric, soy sauce, sugar and oil, and stir well to combine. Reserve 60ml (¼ cup) to baste chicken while cooking. Add chicken to remaining marinade and stir to coat well. Cover, then refrigerate for 40 minutes.

Thread each piece of chicken lengthwise onto a bamboo skewer. Heat a little oil in a large frying pan over medium–high heat. Add skewers, in batches if necessary, and cook, turning occasionally and basting with reserved marinade, for 4 minutes or until just cooked through.

Serve with rice, bean sprouts, lime wedges and chilli, if desired.

Photography by John Laurie.

If you enjoyed this Chicken satay recipe (sach mouen chang kak) then browse more Cambodian recipes, meat recipes, prepare ingredients in advance recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

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