From Hong Kong To Your Kitchen: Hawker Stall Chicken Skewers

• 7 ounces boneless chicken breasts, cut into 4-inch strips
• 1 tablespoon sesame oil
• 1 tablespoon Shaoxing rice wine or sherry
• 1 tablespoon light soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic, minced
• 1 cup peanuts, raw and unsalted
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chile paste
• 2 tablespoons water
• 1 tablespoon vegetable oil

1. Soak 12 wooden skewers, approximately 7 inches in length, in warm water for 30 minutes.
2. Cut the chicken into 4-inch long strips.
3. Meanwhile, mix together the ingredients for the marinade in a bowl.
4. Put in the chicken strips, coat them well on all sides and set aside to marinate for at least 20 minutes.
5. Prepare the satay dip by crushing the peanuts using a mortar and pestle (or put them in a plastic bag and crush with a rolling pin).
6. You want to retain some texture in the sauce so it is not advisable to blend the peanuts in a food processor.
7. Tip the crushed peanuts into a dry saucepan and toast them over low heat until they start to brown, approximately 3 minutes.
8. Stir in the sugar, salt, turmeric, chile paste, water and oil and cook for 5 minutes.
9. Set aside.
10. Preheat a grill pan.
11. Thread the marinated chicken strips onto the wooden skewers and cook for approximately 3 minutes on each side or until golden brown and cooked through.
12. Serve with the satay sauce.

chicken breasts, sesame oil, rice wine, soy sauce, salt, sugar, garlic, peanuts, brown sugar, salt, ground turmeric, chile paste, water, vegetable oil

Taken from www.foodrepublic.com/recipes/from-hong-kong-to-your-kitchen-hawker-stall-chicken-skewers-recipe/ (may not work)