Indonesian-style Satay Chicken recipe
information
Satay traditionally forms part of a Rijsttafel � literally rice table - a vast feast of as many as 40 different dishes served with a large bowl of plain rice. However, for the less ambitious, creamy coconut satay makes these chicken pieces a mouth-watering dish to present at the table at any time of the day.
Soak bamboo skewers in cold water tor a: least 2 hours, or preferably overnight, so that they do not char when keeping the threaded chicken warm in the oven.
ingredients
50 g (2 oz) raw peanuts
45 ml (3 tbsp) vegetable oil
1 small onion, finely chopped
2.5 cm (1 in) fresh root ginger, peeled and finely chopped
1 clove garlic, crushed
675 g (1 1/2 lb) chicken thighs, skinned and cut into cubes
90 g (3 1/2 oz) creamed coconut, roughly chopped
15 ml (1 tbsp) chilli sauce
60 ml (4 tbsp) crunchy peanut butter
5 ml (1 tsp) soft dark brown sugar
150 ml (1/4 pint) 2/3 cup milk
1.5 ml (1/4 tsp) salt
45 ml (3 tbsp) vegetable oil
1 small onion, finely chopped
2.5 cm (1 in) fresh root ginger, peeled and finely chopped
1 clove garlic, crushed
675 g (1 1/2 lb) chicken thighs, skinned and cut into cubes
90 g (3 1/2 oz) creamed coconut, roughly chopped
15 ml (1 tbsp) chilli sauce
60 ml (4 tbsp) crunchy peanut butter
5 ml (1 tsp) soft dark brown sugar
150 ml (1/4 pint) 2/3 cup milk
1.5 ml (1/4 tsp) salt
method
1. Shell the peanuts and remove the skins by rubbing them between the palms of the hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut them into slivers.
2. Heat the wok and add 5 ml (1 tsp) oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
3. Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic and stir-fry for 2 - 3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
4. Add the chicken pieces to the wok and stir-fry for 3 - 4 minutes until crisp and golden on all sides. Thread on to pre-soaked bamboo skewers and keep warm.
5. Add the creamed coconut to the hot wok in small pieces and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes. Serve the skewered chicken hot, with a dish of the hot dipping sauce sprinkled with the roasted peanuts.
2. Heat the wok and add 5 ml (1 tsp) oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
3. Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic and stir-fry for 2 - 3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
4. Add the chicken pieces to the wok and stir-fry for 3 - 4 minutes until crisp and golden on all sides. Thread on to pre-soaked bamboo skewers and keep warm.
5. Add the creamed coconut to the hot wok in small pieces and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes. Serve the skewered chicken hot, with a dish of the hot dipping sauce sprinkled with the roasted peanuts.
serving amount
serves 4
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