Thai Satay Chicken Recipe

• 1 stalk Fresh Lemon Grass (sliced thin crosswise)
• 1/4 inch piece Fresh Galangal (Blue Ginger)
• 1 clove Garlic (peeled and smashed)
• 1/2 tsp. Sea Salt
• 2 tsp. Sugar
• 2 tbsp Cooking Oil (canola or peanut)
• 20 Bamboo Skewers
• 1 1/2 lb. Chicken Breast (boneless)
• 1 tsp. Whole Coriander Seeds
• 1 tsp. Whole Cumin Seeds
• 1 tsp. Ground Turmeric
• 3-4 Shallots (peeled and sliced thin crosswise)

• Slice chicken into long thin slices and keep it aside.
• Roast the coriander seeds for 2 min in a wok over medium heat without oil.
• Grind the coriander seeds and pestle or electric coffee grinder (reserved for spices).
• Take a bowl and mix all the spices with the shallot, galangal, lemon grass, garlic.
• Add chicken pieces to the marinade and mix well to cover meat.
• Let the chicken marinate for at least 1 hour or up to overnight.
• Soak bamboo skewers in water for at least 10 min before cooking, so that they will not burn.
• Skewer 2 to 3 pieces of chicken onto each stick.
• Grill over a hot fire until cooked through.
• Baste with cooking oil after turning.