The authentic version is made with Indonesian soy sauce, kecap manis, but Chinese or Japanese soy sauce can also be used
Prep Time: 20M, plus marinating
Cooking Time: 5M, approx.
Serves: makes 6 servings
- 3 boneless and skinless chicken breasts
- 2 tbsp kecap manis (available at Asian grocers) or soy sauce
- 4 tsp light or dark brown sugar
- 1 tbsp fresh lime juice
- 3/4 in ( 2cm) piece fresh ginger, peeled and shredded
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp minced lemongrass
- 1/2 tsp ground cumin
- vegetable oil
For the satay sauce
- 1 cup ( 250g) smooth or chunky peanut butter
- 2 garlic cloves, finely chopped
- 3/4 cup well shaken coconut milk
- 1 tbsp soy sauce, preferably dark
- 1 tbsp dark brown sugar
- 1/2 in ( 1cm) piece fresh ginger, peeled and shredded
- 1 tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- salt and freshly ground pepper
- lime wedges, for serving
- Cut the chicken into thin strips across the grain of the meat. Spread the strips out in a shallow, nonmetallic dish.
- In a small bowl, mix kecap manis, brown sugar, lime juice, ginger, garlic, coriander, lemongrass, cumin, salt, and 2 tsp vegetable oil. Pour over the chicken and toss to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 4 hours.
- To make the satay sauce, put the peanut butter with half of the garlic in a small saucepan and cook over low heat for 2 minutes. Add the coconut milk, soy sauce, brown sugar, and ginger, and cook, stirring, for 2 minutes, or until heated through.
- Add the lemon juice and remaining garlic, and season to taste with cayenne pepper, salt, and pepper. Let the sauce cool, cover with plastic wrap, and refrigerate.
- When ready to cook, thread the chicken on soaked and drained wooden skewers. In a pan over low heat, reheat the satay sauce, stirring frequently.
- Brush the chicken with oil and broil or grill on an outdoor grill for 5 minutes, turning over once or twice, until the chicken is opaque throughout. Garnish with lime wedges and serve hot with satay sauce.
- soak wooden skewers in cold water for at least 1 hour to prevent them burning under the grill
- wooden or thin metal skewers
- Prepare ahead: The marinating chicken and the sauce can be refrigerated for up to 1 day.
Beef Satay: 1lb 20oz (500g) beef, trimmed of any extra fat and cut into strips, then used in the recipe above, make a delicious alternative to chicken.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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