Satay Chicken

1. 1

   Minced the ginger and garlic together until very fine, or better still, pound them in a mortar to an almost liquid paste.

2. 2

   If using fresh galangal, include this in with ginger and garlic.

3. 3

   Combine the ginger-garlic paste with the coriander (and dried galangal if using) and the liquids in a bowl large enough to hold the meat.

4. 4

   Cut the chicken or pork into strips of even thickness, 1/4-1/2 inch.

5. 5

   Toss the meat in the ginger mixture and let it marinate for at least 1 hour, or more - preferably several hours.

6. 6

   Remove the meat from the refrigerator at least a half hour before cooking.

7. 7

   Soak some bamboo skewers in water so they will not burn on the grill.

8. 8

   Thread the meat onto skewers, weaving back and forth to secure the meat to the skewer.

9. 9

   Grill over a hot fire until just done, but still moist, about 5 minute.

No additional tips available.