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Chicken Satay cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Satay dishes that you simply make.
Alright, don’t linger, let’s plan this chicken satay menu with 24 substances which are surely easy to obtain, and we have to process them at the very least through 8 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition for Chicken Satay:
- Prepare 200 grams - boneless chicken thigh and leg meat, cubed
- Take as required of Oil, for basting
- Require as required Bamboo skewers, soaked in water for 1 hour
- Provide for of marination
- Get 3 tbsp - creamy peanut butter
- Get 2 tbsp for soy sauce
- You need 2 tbsp lemon grass
- Give 3 cloves for garlic, peeled
- Require 5-6 of small onions, peeled
- Give 1 inch ginger, peeled
- Need 2 tbsp coriander stems, chopped
- Get 1 tbsp of turmeric powder
- Prepare 1 tbsp - cumin powder
- Take 1 tbsp for chilli powder
- Give 3 tbsp vegetable oil
- Provide as required Salt, as required
- Take of For the peanut dipping sauce
- Need 3 tbsp of crunchy peanut butter
- Give 1 tbsp sweet soy sauce (kecap Manis)
- Provide 1 tbsp - lime juice
- Require 2-3 dried chillis, soaked in warm water and blended to make a paste
- Get 1/2 tsp - sugar
- Prepare 1 tbsp of oil
- Prepare as required of Salt
Chicken Satay making process:
- First step is to make the marinade. Peel the garlic, ginger, small onions and chop finely. In a blender, add the ginger, garlic, small onions, coriander stems, lemongrass, peanut butter, soy sauce, turmeric powder, cumin powder and chilli powder. Blend into a fine paste with 3 tbsp oil. Do not add water to the paste. Season with salt and transfer half to a large bowl. Reserve the remaining half for making the dipping sauce.
- Wash and clean the chicken pieces. Using thigh and leg meat is more flavorful than using breast meat. Place the chicken in the marinade and toss to coat evenly. Let it marinate overnight.
- Meanwhile, make the satay sauce. In a small sauce pan, add a little oil. Once the oil heats up, add the reserved marinade, peanut butter, chilli paste, kecap manis, lime juice, sugar and salt. Let it come to a simmer. Taste and adjust accordingly. It should thicken up. Remove from heat and keep warm.
- Once the skewers have soaked in water for a minimum of one hour, thread the chicken pieces into the skewers tightly leaving no gap between the pieces.
- Preheat the oven and cook the skewers at 200°C for 20 minutes, turning midway. Baste with oil midway.
- Grill the skewers on a coal barbecue. This method gives a nice char and a coal infused flavor. Baste with oil midway.
- Heat oil in a griddle pan, lay the skewers and cook till done. Turn till both sides have burnt char marks on them. Baste with oil midway
- Serve as an appetizer with dipping sauce and a cucumber tomato salad.
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