Chicken Satay (Easy)

When you feel like having some street food, or what was once a type of street food and you don’t want to go through the hassle of preparing all the ingredients either for the marinade or the sauce.

Satay is the Malay name for kebabs or pinchos and is an easy dish as a main, a snack or an appetizer. It is usually served with accompaniments like the peanut sauce (kuah), chunks of cucumber, red onions and the ketupat (compressed rice).

In all quite a fair bit of work and can be prepared ahead if you are planning on serving it for a party.

The ketupat or compressed rice is usually cooked in a packet made out of coconut fronds. I was fortunate to have learnt how to do this the traditional way from a Malay friend many years ago. The last house we rented whilst in the Caribbean had a coconut tree which was harvested for its fruits as well as the fronds. Unfortunately, coconut fronds are not to be found in the local markets as it was in the earlier days, first world influences, many plantations have been cleared and many do not have the time or inclination to make these from scratch anymore. Organisations are quick to capitalise on this shortfall and sell prepacked ketupat casings (usually in plastic) for those wanting some ketupat at home.

Let’s continue with how we can make Satay and it’s accompaniments quickly & easily.

Chicken Satay Easy

Ingredients: makes 20-25 sticks

2 skinless boneless chicken thighs (about 500gm) or 3 chicken breasts

1 cup plain white rice

25-30 skewers

Marinade for chicken:

2 tablespoon curry powder

2 tablespoon soy sauce

2 tablespoon brown sugar

4 tablespoon vegetable oil

1 tablespoon lime or lemon juice

Ingredients for peanut sauce:

1/2 – 3/4 cup roasted peanuts, coarsely ground (optional)

1/2 cup creamy peanut butter (or chunky)

200 ml coconut milk

100 ml water

1 tablespoon sweet chilli sauce

2 teaspoon soy sauce

Method:

  • Mix the ingredients for the marinade.
  • Cut the chicken thighs or breast into bite size chunks and add to the marinade. Toss the pieces around to get the chicken pieces nicely coated. Marinade for at least 30 minutes.
  • Soak the skewers in water in a cup. This will prevent the skewers from burning during cooking.
  • Mix the ingredients for the peanut sauce in a saucepan.
  • Slowly bring to a boil. Let boil for a couple of minutes before removing from heat.
  • Wash the rice and place into a ziplock bag 1/3 full. Place into another ziplock bag. Use a skewer to pierce holes into both ziplock bags.
  • Bring water to a boil in a pot or saucepan that is big enough to hold the bag of rice. Place bag of rice into the pot to cook. You want to overcook the rice so that it will compress itself into the size of the bag. Remove and allow to drain when the rice is cooked.
  • Remove the compressed rice from the bags and cut into chunks.
  • Skewer the chicken pieces onto the prepared skewers for cooking.
  • You can either grill in the oven or barbeque. An alternative is to pan fry in a saucepan on the stove.

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