Chicken Satays

For world tour ii - asia/vietnam. Recipe source: sticks & skewers by elsa petersen-schepelern

In a bowl mix marinade ingredients together.

Cut the chicken into slices and then cut these into strips.

Thread the chicken on the skewers.

Place skewered chicken on a plate of marinating dish and pour marinade over.

Let marinate for 30 minutes while preparing grill.

Drain marinade into saucepan , bring to a boil and then simmer stirring for 15 minutes.

Grill satays until cooked through.

Serve with hot marinade and dipping sauce.

To make dipping sauce: using a spice mill or with mortar and pestle work the garlic , sugar and chili to a paste.

Stir in chopped lime and collected juices.

Puree again.

Stir in fish sauce and 1 / 2 cup of water to get righ consistency.

Set aside.

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