Chicken Satays

• 1 piece gingerroot, peeled and grated (1 inch)
• 3 garlic cloves, crushed
• 12 cup fish sauce
• 2 tablespoons tamarind paste
• 12 cup coconut milk
• 2 tablespoons peanut oil
• 4 boneless chicken breasts
• 12 -20 wooden skewers (soaked in water for at least 30 minutes)
• 2 garlic cloves, crushed
• 1 red chile, seeded and chopped
• 1 tablespoon sugar
• 12 lime, seeded and chopped
• 1 12 tablespoons fish sauce

1. In a bowl mix marinade ingredients (ginger - peanut oil) together.
2. Cut the chicken into slices (1/2 inch wide) and then cut these into strips (1/2 inch wide).
3. Thread the chicken on the (soaked) skewers.
4. Place skewered chicken on a plate of marinating dish and pour marinade over.
5. Let marinate for 30 minutes while preparing grill.
6. Drain marinade into saucepan, bring to a boil and then simmer stirring for 15 minutes.
7. Grill satays until cooked through.
8. Serve with hot marinade and dipping sauce (see below).
9. To make dipping sauce: Using a spice mill or with mortar and pestle work the garlic, sugar and chili to a paste.
10. Stir in chopped lime (including the peel) and collected juices.
11. Puree again.
12. Stir in fish sauce and 1/2 cup of water to get righ consistency (may need more water).
13. Set aside.

gingerroot, garlic, fish sauce, tamarind paste, coconut milk, peanut oil, chicken breasts, wooden skewers, garlic, red chile, sugar, lime, fish sauce

Taken from www.food.com/recipe/chicken-satays-174998 (may not work)