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| Chicken Satay |
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| Ingredients |
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400 g Free Range Chicken Breast Filet |
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| Ingredients for Sauce |
Ground Spice Ingredients (combined)
3 Shallots
1 clove Garlic
21/2 tsp Chilli paste
1/4 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Glangal, chopped
1 pinch Parsley, chopped
2 tbsp Olive Oil
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| Ingredients for Chicken Marinade |
2 cloves Garlic, pounded finely
1 tbsp Light Soy Sauce
1 tbsp Sugar
2 tbsp Honey
2 tbsp Olive Oil
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| Ingredients for Seasoning |
juice of 2 Limes
1 tbsp Light Soy Sauce
Salt, to taste
1 tbsp Soft Brown Sugar
2 tbsp Crunchy Peanut Butter
125 ml Water
2 tbsp UHT Milk
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| Method for Chicken Satay |
• Cut chicken fillets into thin strips of 2.5cm slices.
• Mix all marinade ingredients in a bowl. Place
chicken strips in the marinade and stir well so that
the strips are well-coated. Place the strips in a
plastic container, cover and refrigerate for several
hours or preferably overnight.
• Thread the marinated strips of meat through satay
skewers. Arrange the skewers on a heated and
oiled grill or barbecue and grill until meat is evenly
browned on both sides and cooked through. (if you
have a microwave oven, you can grill on high, i.e.
Grill (1) for eight to 10 minutes or until evenly
browned and cooked through).
• For the satay sauce, heat oil in a wok and fry the
ground ingredients until the oil rises to the top.
• Add seasoning and water. Bring to a boil, then
simmer the mixture until the gravy turns thick. Add
the milk and continue to cook for an extra five to
six minutes. The sauce is ready for serving. |
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