Page 67 - YC Cooking School

2 cloves of garlic, chopped
3 pieces of preserved ginger, roughly chopped

3 Tbsp (45ml) of ginger syrup (from the preserved ginger)
350g smooth peanut butter
75ml sesame oil
100ml water
75ml lemon juice
50ml coconut milk

For serving

20g coriander, picked for garnish
Lime wedges

Tools

Knife
Chopping board
Mixing bowls
Bamboo skewers
Kitchen spoons
Griddle/frying pan or barbecue
Tongs
Blender

What to do:

For the chicken and marinade

1. Combine all the marinade ingredients together and add the chicken.
2. Allow to marinate for at least 30 minutes before cooking.

3. Thread the marinated chicken strips onto the skewers.
4. Season with salt and pepper and grill over hot coals or in a griddle pan until cooked
through.
5. Serve with peanut dipping sauce, some picked coriander and wedges of lime.

For the peanut sauce

1. Combine all the peanut sauce ingredients in a blender and purée until smooth.

© Recipe copyright of Peter Goffe-Wood

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