Cooking Tips for Chicken Satay Recipe

"On behalf of Expert Village this is Dina Cutrone from Tall Order in New York City. Today we are going to be showing you how to make a quick and easy Thai dinner. So you can see I'm turning them over cause the other side is done. This side still has to go. So you can see that some of them are browning. Depending on the heat of the pan that it is nice to get a little bit of browning on it. You can see the variant sizes here what I usually do when I'm skewering I take a bigger piece with a smaller piece just to kind of even it out a little bit. So what I'm going to do when these are done I'm going to put them on the pan. Let them cool, I'm going to put on another glove so that turmeric does not get on my hands. Then I'm going to put them on the skewer and then you can see how it looks like a final presentation. So we just give these a couple of more minutes just to cook all the way through. Usually when you are cooking chicken it does not take very long and when you touch it and it has a little bit of resistance that means it is done. If it is to soft that means it is not done. What I usually do is make sure that the largest piece of chicken in the pan is done then you assume that the others are done as well cause they are smaller. So this guy is the biggest one. He is actually the biggest one so we would try and see if he is getting brown. So we would turn it over so we can brown them a little bit. I'm going to turn him again, you don't have to do this but I kind of like to have the brown like I said."