Chicken Satay recipe
information
Preparation time : 30 minutes
MARINATING TIME : 1 hour,
Cooking time : 15 minutes,
Calories per serving: 95
ingredients
1 3/4 lb (800 g) boned chicken breasts
1/2 medium onion
2 cloves garlic
2 tablespoons soy sauce
1/4 teaspoon chilli powder
12 spring onions (optional)
1 cucumber
1 lime or lemon
1/2 medium onion
2 cloves garlic
2 tablespoons soy sauce
1/4 teaspoon chilli powder
12 spring onions (optional)
1 cucumber
1 lime or lemon
For the Satay Sauce
4 oz (115 g) crunchy peanut butter
2 tablespoons soy sauce
2 tablespoons clear honey
2 tablespoons lime or lemon juice
1/4 teaspoon chilli powder
2 tablespoons soy sauce
2 tablespoons clear honey
2 tablespoons lime or lemon juice
1/4 teaspoon chilli powder
for the Satay Sauce
100 g (4 oz) peanuts
4 shallots, peeled and chopped
2 cloves garlic, peeled
6 macadamia, almond or cashew nuts
2 stems lemongrass (optional)
45 ml (3 tbsp) coconut or peanut oil
7 - 10 g (2 - 3 tsp) chilli powder
300 ml (1/2 pt) coconut milk
tamarind water made from 10 g (1 tbsp) pulp or dried, soaked in 60 ml (4 tbsp) water and squeezed out
15 g (1 tbsp) brown sugar
salt to taste
chopped spring onion
4 shallots, peeled and chopped
2 cloves garlic, peeled
6 macadamia, almond or cashew nuts
2 stems lemongrass (optional)
45 ml (3 tbsp) coconut or peanut oil
7 - 10 g (2 - 3 tsp) chilli powder
300 ml (1/2 pt) coconut milk
tamarind water made from 10 g (1 tbsp) pulp or dried, soaked in 60 ml (4 tbsp) water and squeezed out
15 g (1 tbsp) brown sugar
salt to taste
chopped spring onion
method
1. Peel and roughly grate the onion and peel and crush the garlic cloves.
2. Remove the skin from the chicken, cut the meat into small pieces and place in a bowl with the onion and garlic. Add the soy sauce and chilli powder and mix well.
3. Cover and leave to marinate in a cool place for at least 1 hour, turning the chicken occasionally.
4. Soak 12 small wooden or bamboo skewers in cold water and preheat the grill.
5. To make the spring onion tassels, wash and trim the spring onions, leaving 2 - 3 in (50 - 80 mm) of stalk.
6. Rich Indonesian peanut sauce spices up chicken.
7. With a sharp knife make parallel vertical cuts in the stalks to form delicate tassels. Put the spring onions in iced water in the refrigerator for 1 hour to make the tassels fan out.
8. Thread all the chicken cubes onto the soaked skewers and cook under a hot grill for 8-10 minutes, turning occasionally.
9. Pour any leftover marinade into a saucepan, add the sauce ingredients and bring to the boil. Simmer, while stirring, for 3-5 minutes until thickened.
10. Arrange 2 skewers of chicken on each of 6 plates. Slice the cucumber and cut the lime or lemon into wedges, and use, together with the spring onion tassels, to garnish each serving. Divide the sauce between 6 small bowls and serve hot.
2. Remove the skin from the chicken, cut the meat into small pieces and place in a bowl with the onion and garlic. Add the soy sauce and chilli powder and mix well.
3. Cover and leave to marinate in a cool place for at least 1 hour, turning the chicken occasionally.
4. Soak 12 small wooden or bamboo skewers in cold water and preheat the grill.
5. To make the spring onion tassels, wash and trim the spring onions, leaving 2 - 3 in (50 - 80 mm) of stalk.
6. Rich Indonesian peanut sauce spices up chicken.
7. With a sharp knife make parallel vertical cuts in the stalks to form delicate tassels. Put the spring onions in iced water in the refrigerator for 1 hour to make the tassels fan out.
8. Thread all the chicken cubes onto the soaked skewers and cook under a hot grill for 8-10 minutes, turning occasionally.
9. Pour any leftover marinade into a saucepan, add the sauce ingredients and bring to the boil. Simmer, while stirring, for 3-5 minutes until thickened.
10. Arrange 2 skewers of chicken on each of 6 plates. Slice the cucumber and cut the lime or lemon into wedges, and use, together with the spring onion tassels, to garnish each serving. Divide the sauce between 6 small bowls and serve hot.
serving amount
serves 6
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