Satay Chicken

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Yields30 Servings
Prep Time10 minsCook Time42 minsTotal Time52 mins

INGREDIENTS :
(A) Marinade Chicken
 4 chicken thighs, skinless
 10 shallots
 6 cloves garlic
 Galangal (thumb size*2)
 1 large lemongrass (white part)
 2 tsp turmeric powder
 1 tsp coriander powder
 1 tsp cumin powder
 1 tsp fennel powder
 1 tbsp tamarind juice
 2 tbsp sugar
 2 tsp salt
 2 tbsp cooking oil
(B) Peanut Sauce
 250 g toasted peanut, remove skin
 3 tbsp tamarind juice
 6 tbsp palm sugar (to taste)
 ½ tsp salt
 1 tbsp cooking oil
 250 ml water
(C) Spice Paste
 8 shallots
 5 cloves garlic
 3 dried chillies, soaked
 Galangal (thumb size)
 1 large lemongrass (white part)
 2 tbsp toasted belacan
(D) Brushing Mixture
 3 tbsp oil
 3 tbsp coconut milk
 3 tbsp honey

COOKING METHODS:
1

Marinade Chicken Sauce
- Place all the marinade ingredients (A) in the mixing jar and blend. Transfer the mixture to the chicken and mix well.
Settings: Timer: 10 Seconds / Speed: 7

- Set-asides for 3 hours.

2

Prepare for Peanuts
- Toast the peanuts in oven.
Settings: Timer: 15 Minutes

- Place in the mixing jar and press TURBO.
Settings: Timer: 5 Seconds

- Set-asides.

3

Spice Paste
- Place all the spice ingredients (B) and blend.
Settings: Timer: 10 Seconds / Speed: 7

- Continue to saute.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C

4

Peanut Sauce
- Add all the peanut sauce ingredients (C) to saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 120°C

- Set-asides.

5

Skewer Marinade Chicken
- Thread the chicken on skewer (3-5 chucks).
- Mix well the brushing mixtures (D) in a bowl and bush over the chicken. Layout on the oven mesh wire mesh.

6

- Preheat oven 220°C and grill for 12 minutes. Remove the satay chicken on a serving plate and serve with cucumber and red onion.
Settings: Timer: 12 Minutes / Temperature: 220°C

Nutrition Facts

Serving Size pieces

Servings 30


Amount Per Serving
Calories 1184
% Daily Value *
Total Fat 66g102%
Saturated Fat 1.4g7%
Cholesterol 3mg1%
Sodium 296mg13%
Potassium 124mg4%
Total Carbohydrate 6.6g3%
Dietary Fiber 0.9g4%
Sugars 4.2g
Protein 161g322%

Calcium 3%
Iron 5%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
(A) Marinade Chicken
 4 chicken thighs, skinless
 10 shallots
 6 cloves garlic
 Galangal (thumb size*2)
 1 large lemongrass (white part)
 2 tsp turmeric powder
 1 tsp coriander powder
 1 tsp cumin powder
 1 tsp fennel powder
 1 tbsp tamarind juice
 2 tbsp sugar
 2 tsp salt
 2 tbsp cooking oil
(B) Peanut Sauce
 250 g toasted peanut, remove skin
 3 tbsp tamarind juice
 6 tbsp palm sugar (to taste)
 ½ tsp salt
 1 tbsp cooking oil
 250 ml water
(C) Spice Paste
 8 shallots
 5 cloves garlic
 3 dried chillies, soaked
 Galangal (thumb size)
 1 large lemongrass (white part)
 2 tbsp toasted belacan
(D) Brushing Mixture
 3 tbsp oil
 3 tbsp coconut milk
 3 tbsp honey

Directions

COOKING METHODS:
1

Marinade Chicken Sauce
- Place all the marinade ingredients (A) in the mixing jar and blend. Transfer the mixture to the chicken and mix well.
Settings: Timer: 10 Seconds / Speed: 7

- Set-asides for 3 hours.

2

Prepare for Peanuts
- Toast the peanuts in oven.
Settings: Timer: 15 Minutes

- Place in the mixing jar and press TURBO.
Settings: Timer: 5 Seconds

- Set-asides.

3

Spice Paste
- Place all the spice ingredients (B) and blend.
Settings: Timer: 10 Seconds / Speed: 7

- Continue to saute.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature: 120°C

4

Peanut Sauce
- Add all the peanut sauce ingredients (C) to saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 120°C

- Set-asides.

5

Skewer Marinade Chicken
- Thread the chicken on skewer (3-5 chucks).
- Mix well the brushing mixtures (D) in a bowl and bush over the chicken. Layout on the oven mesh wire mesh.

6

- Preheat oven 220°C and grill for 12 minutes. Remove the satay chicken on a serving plate and serve with cucumber and red onion.
Settings: Timer: 12 Minutes / Temperature: 220°C

Satay Chicken

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