Chicken Satay Skewered with Peanut Sauce
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.
Ingredients
Marination Paste
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Filtered Water 500 ml
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Chilli Paste 50 g
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Corn Oil 40 g
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Chilli Powder 3 g
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Turmeric Powder 8 g
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Lemongrass 40 g
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Galangal 30 g
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Young Ginger 20 g
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Garlic 15 g
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Shallots 600 g
Chicken Skewered Preparation
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Satay Marination Paste 400 g
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Chicken Breast 1.6 kg
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Bamboo Stick 40 pc
Satay Sauce Preparation
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Sugar Course 100 g
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Filtered Water 500 ml
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Chilli Paste 50 g
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Corn Oil 40 g
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Chilli Powder 3 g
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Turmeric Powder 8 g
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Lemongrass 40 g
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Galangal 30 g
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Young Ginger 20 g
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Garlic 15 g
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Shallots 600 g
Preparation
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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.
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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.
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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.
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Assemble on Plate
- Pour satay sauce over the skewered chicken.
- Serve the chicken satay with compressed rice, cucumber and sliced onion.
