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Chicken Satay

The authentic version is made with Indonesian soy sauce, kecap manis, but Chinese or Japanese soy can also be used.

Printable version    A4    |    A5    |    Index card

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Prepare Ahead

Complete Step 1 and Step 2 up to 24 hours in advance. The satay sauce can be made the day before and reheated.


Instructions

  1. 1

    Cut the chicken into thin strips across the grain of meat. Spread them out in a shallow, non-metallic dish.


  2. 2

    In a small bowl, mix together 1/2 tbsp of salt, 2cm of peeled and grated ginger, 2 crushed garlic cloves, cumin, coriander, lemongrass purée, sugar, lime juice from 1/2 a lime, 2 tbsp of soy sauce, and 2 tsp of the vegetable oil. Spoon this mixture over the chicken, turning the strips until they are well coated. Cover the dish with cling film and place in the refrigerator to marinate overnight.


  3. 3

    To make the satay sauce, put the peanut butter with half the garlic in a small saucepan and cook over a low heat for 2 minutes. Add 175ml (6fl oz) water, the creamed coconut, 1 tbsp of soy sauce, sugar, and 1cm of peeled and finely chopped ginger, and cook for 2 minutes, stirring until smooth.


  4. 4

    Add the lemon juice and remaining garlic and season to taste with cayenne pepper, salt and pepper. Let the sauce cool, cover with cling film, and chill.


  5. 5

    When ready to cook, remove the chicken from the dish and thread the pieces on to the wooden skewers. In a pan over low heat, re-heat the satay sauce, stirring frequently to prevent lumps.


  6. 6

    Brush the chicken with oil and grill or barbecue for 5 minutes, turning over once, or until the chicken is cooked through. Garnish with lime wedges and serve hot with the satay sauce.


Ingredients

  • 3 chicken breasts, skinless boneless
  • 1 tsp salt
  • 3 cm root ginger, fresh, peeled, finely chopped and grated
  • 4 garlic cloves, crushed
  • ½ tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp lemongrass purée
  • 4 tsp brown sugar
  • 1 lime, 1/2 juiced, 3 wedges
  • 2 tbsp soy sauce
  • 100ml vegetable oil
  • 250g peanut butter
  • 30g creamed coconut, coarsely chopped
  • 1 tbsp dark soy sauce
  • 1 tbsp dark brown sugar
  • 1 tbsp lemon , juice
  • 1 pinch cayenne pepper
  • 1 pinch black pepper, freshly ground
  • 1 tablespoon lemon juice

Serves 6

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

19 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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