Without fail cooking ultimate Chicken Satay easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Chicken Satay with 24 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 24 ingredients and 8 stages of easy cooking Chicken Satay.
Ingredients for Chicken Satay
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Needed 200 grams : boneless chicken thigh and leg meat, cubed.
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Needed as required : Oil, for basting.
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Needed as required : Bamboo skewers, soaked in water for 1 hour.
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Needed for : marination.
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Prepare 3 tbsp : creamy peanut butter.
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Prepare 2 tbsp : soy sauce.
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Needed 2 tbsp : lemon grass.
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Prepare 3 cloves : garlic, peeled.
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Prepare 5-6 : small onions, peeled.
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Prepare 1 inch : ginger, peeled.
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Prepare 2 tbsp : coriander stems, chopped.
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Prepare 1 tbsp : turmeric powder.
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Needed 1 tbsp : cumin powder.
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Needed 1 tbsp : chilli powder.
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Prepare 3 tbsp : vegetable oil.
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Needed as required : Salt, as required.
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Prepare : For the peanut dipping sauce.
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Prepare 3 tbsp : crunchy peanut butter.
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Prepare 1 tbsp : sweet soy sauce (kecap Manis).
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Needed 1 tbsp : lime juice.
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Needed 2-3 : dried chillis, soaked in warm water and blended to make a paste.
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Needed 1/2 tsp : sugar.
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Prepare 1 tbsp : oil.
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Prepare as required : Salt.
If all ingredients Chicken Satay it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Chicken Satay
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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..
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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..
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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..
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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..
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Preheat the oven and cook the skewers at 200°C for 20 minutes, turning midway. Baste with oil midway..
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Grill the skewers on a coal barbecue. This method gives a nice char and a coal infused flavor. Baste with oil midway..
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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.
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Serve as an appetizer with dipping sauce and a cucumber tomato salad..
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