Marinated Chicken Satay with Peanut Satay Sauce - sponsored by Singha Beer
Chicken satays are no trouble to make now that we can buy ready-boned and skinned chicken breasts, and the satay sauce can be whizzed up in seconds.
To complement the flavours of this recipe, try it with a cold glass of Singha beer.
Serves 6 as a starter or 4 as a main course
|4 skinless, boneless chicken breasts weighing about 6 oz (175 g) each|
|For the marinade:|
|1 level tablespoon clear honey|
|1 tablespoon Japanese soy sauce|
|a few drops Tabasco sauce|
|1 clove garlic, crushed|
|1 level teaspoon fresh ginger root, grated|
|For the sauce:|
|1 x 100 g pack natural roasted peanuts|
|1½ tablespoons groundnut oil|
|3 shallots, peeled and finely chopped|
|1½-2 red chillies, deseeded and chopped|
|1 level teaspoon fresh ginger root, grated|
|2 cloves garlic, crushed|
|2 tablespoons lime juice|
|1½ tablespoons Japanese soy sauce|
|1 level tablespoon light soft brown sugar|
|1 level tablespoon coriander leaves|
|Need help with conversions?|
You will also need about twelve x 8 inch (20 cm) bamboo skewers soaked in warm water for 30 minutes. Alternatively, use metal skewers.
This recipe is taken from The Delia Collection: Chicken and has also appeared in Sainsbury’s Magazine (Guide to Poultry and Game Cookery)
First of all, prepare the marinade, which simply means putting all the ingredients in a bowl and whisking them thoroughly together. Then, to prepare the chicken, take each chicken breast and remove the little fillet and cut this in half lengthways.
Now slice the main breast in half horizontally so that you then have two thinner slices. Then cut each of these into three or four strips lengthways: you should get about eight or nine strips from each chicken breast. Now gather up all the little strips and put them into the marinade, tossing and stirring them until they get a good coating.
Cover the bowl and leave it aside for at least 30 minutes – although 2 or 3 hours would be better.
To prepare the sauce, first heat the groundnut oil in a frying pan and, over a medium heat, soften the shallots for about 3 minutes. Then add the chillies, ginger and garlic and fry these for a further 1½ minutes. Next, add the peanuts and toss them around for about 1½ minutes.
After that, remove the pan from the heat and allow everything to cool. As soon as it's cool, tip everything into a food processor with the rest of the sauce ingredients and 3 tablespoons water, and whiz until roughly chopped, but do be careful not to overprocess, as the sauce needs to have some texture.
After that, transfer it to a serving bowl.
All the above can be done well in advance, but before you cook the satays, don't forget to soak the bamboo skewers in warm water for about 30 minutes.
Then, when you're ready to cook the chicken, pre-heat the grill to its highest setting for at least 6 minutes.
Meanwhile thread the strips of chicken – about three or four pieces – on to each skewer, threading them in a loose S shape. Then pop them under the grill about 3 inches (7.5 cm) from the heat source, giving them about 3-4 minutes on each side.
Serve on warm plates with the peanut sauce handed round separately.
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