I'm suffering from chicken satay trauma
- Scagnetti Apr 10, 2013 08:21 PM
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.
2 T soy +1 tsp fish sauces doesn't see like a horrible amount of salt for 8 oz meat. Can always use low sodium soy sauce?
If you have access to the Cradle of Flavor, the chicken satay recipe in that books is stellar. Sounds quite different than yours in that you make a paste that includes lemongrass. So darn good!
If you can't find the book, I could post the ingredient list for you.
Here's what I wound up doing. I did cut back some on the soy and fish sauce but I also added extra sugar, cumin, turmeric, coriander and lemongrass and that did the trick.
I also liked the golden color the turmeric gave the chicken.
Thanks for everyone's input.