Indonesian Chicken Satay (my style!).

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If you’re bored of the same old chicken dishes then why not try my take on Satay. This recipe is a tried and tested favourite and has a slight twist on the traditional Satay ingredients.

It does work well with all meats, and you just need to adjust the cooking times accordingly when using beef and lamb. It’s a perfect snack for anytime and not as fattening as you might think (well that’s my view!).

Please note that when marinating chicken or pork, the maximum time should be no longer than four hours as the meat will turn too dark. My suggestion for the ideal time for marinating white meat is 3 hours. Of course, if you use a dark meat, then I would suggest overnight marination.

This will make six servings.

Ingredients

5 tablespoons of dark soy sauce
3 tablespoons of tomato ketchup
1 tablespoon of peanut oil
4 drops of tabasco sauce
3 cloves of garlic, peeled and grated
1/2 teaspoon of ground black pepper
1 teaspoon of ground cumin (spice powder can be used if you don’t want to grind your own)
1 teaspoon of salt
6 skinless, boneless chicken breasts, cut into bite size pieces.
1 tablespoon of vegetable oil
1 small onion grated
230ml of water
2 tablespoons of granulated sugar
1 desert spoon of lime juice
1 desert spoon of lemon juice
130g chunky peanut butter

Method.

For the marinade. In a bowl, mix three tablespoons of soy sauce, the tomato ketchup, tabasco, peanut oil, 2 of the garlic cloves grated, salt, black pepper, and cumin.

Place the chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but I recommend three hours if you have time.

Preheat the grill to high heat.

Heat the vegetable oil in a saucepan over a medium heat, and sauté the onion until lightly browned. Mix in the water, peanut butter, 2 tablespoons of soy sauce, the remaining garlic clove grated and sugar. Cook and stir until well blended. Remove from heat, mix in the lemon juice, lime juice and set aside.

Lightly oil an oven tray. Thread the chicken onto skewers, and throw away the marinade. Grill the chicken skewers for about 5 minutes per side, until the chicken juices run clear. Remember to soak wooden skewers if using, for 30 minutes in cold water to prevent burning.

Serve with the peanut sauce.

Happy Eating!

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