Chicken Satay Skewered with Peanut Sauce

Marination Paste
- Blend shallot, garlic, young ginger, galangal, lemongrass into paste.
- Saute the blended paste with corn oil.
- Then add in chilli paste.
- Add water, Lady's Choice Creamy Peanut Butter and Knorr Chicken Stock.
- Simmer to thicken the sauce. Set aside to cooling down the temperature.
- Mix the peanut sauce with Lady's Choice Real Mayonnaise.
- Stir well and ready to use as dipping.
Chicken Skewered Preparation
- Cut the chicken breast into strips.
- Marinate chicken cut with the satay marination paste.
- Skewered into the bamboo stick.
- Marinate in the chiller for overnight to get the right taste.
- Grill over the griddle to tender.
Satay Sauce Preparation
- Blend shallot, garlic, young ginger, galangal, lemongrass into paste.
- Saute the blended paste with corn oil.
- Then add in chilli paste.
- Add water, Lady's Choice Creamy Peanut Butter and Knorr Chicken Stock.
- Simmer to thicken the sauce. Set aside to cooling down the temperature.
- Stir well and ready to use as dipping.
Assemble on Plate
- Pour satay sauce over the skewered chicken.
- Serve the chicken satay with compressed rice, cucumber and sliced onion.

Creamy chicken satay on a bed of fluffy rice is always a crowd pleaser. For some extra spice, add some chopped chilli to your satay sauce.