Satay Chicken

Directions

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.