I'm suffering from chicken satay trauma
I've made this recipe before using a marinade of soy sauce, fish sauce, veggie oil, ginger, shallot, garlic and dark brown sugar.
This weekend I'm making this dish for a group meal and I don't want to disappoint.
I did a one off test yesterday and I'm concerned it maybe too salty. I'm reluctant to cut back on the soy and fish sauce because they are the predominant flavoring ingredients.
I grilled off some of the chicken after marinating for 2 hours and another batch after 12 hours and there was little difference in taste
Should I dilute the marinade with hot water? Reduce the soy and fish sauce? Add more dark sugar? Other suggestions?
Here's an approximation of the ratios I used: 8 oz, chix breast, 2 tbls soy sauce, 1 tsp fish sauce, 1 tbls veg oil, 1 tsp dark brown sugar, a clove of garlic, 1 shallot, 1/4 tsp black pepper, dash of hot sauce.