Malaysian Chicken Satay Recipe

Ingredients

  • 1.2kg chicken breast
  • 6 shallots, diced
  • 8 slices ginger
  • 25ml sesame seed oil
  • 1 sprig of fresh mint
  • 2 teaspoons cumin
  • 1 teaspoon tumeric powder
  • 1 teaspoon ground coriander
  • 2 talespoons brown sugar
  • 4 lemongrass sticks
  • 3 limes
  • 24 bamboo sticks
  • 12 cloves of garlic
  • 400g jasmine rice
  • 1 tablespoon soy sauce
  • 2 red chillis
  • 400g salted peanuts
  • 100ml vegetable oil

 

Recipe

1. Remove the outer layer of 2 pieces of lemongrass, chop and put in a mortar (or blender), also prepare 4 cloves of garlic by dicing or putting in a press, one red chill, 2 shallots, 4 slices of ginger and put in a mortar (or blender), 1 teaspoon of cumin, half a teaspoon of tumeric powder and ground coriander and 25ml of sesame seed oil. Then turn into a paste.

2. Cut the chicken breast into strips as long as possible and cover with the paste. Leave in the fridge to marinarte for at least 2 hours.

3. Put a large pan of 800ml of water to boil and cook the rice. Leave to the side to dry and cool.

4. To make the sauce take 2 lemongrass sticks, remove the outer layers, chop and put in a mortar (or blender). Chop 4 shallots, 4 slices of ginger, 1 sprig of mint, 1 teaspoon of cumin, 1/2 a teaspoon of coriander and tumeric powder, 2 tablespoons of brown sugar, the juice of 3 limes and zest of one and 8 cloves of garlic. Add 1 tablespoon of soy sauce, 100ml of vegetable oil and the peanuts and blend/crush until relatively smooth.

5. Take the chicken and place it evenly on the bamboo sticks then grill, ideally on a barbeque but an oven grill is OK until cooked through.

6. Plate and enjoy.

If you enjoyed this recipe please share it using the below icons and become part of our community on on Twitter, Facebook, Instagram or Pinterest.