Chicken Satay
Ingredients
# 400g free range chicken breast fillet
Marinade for chicken:
# 2 cloves garlic, pounded finely
# 1 tbsp light soy sauce
# 1 tbsp sugar
# 1 tbsp honey
# 2 tbsp olive oil
Sauce:
# Ground spice ingredients (combined)
# 3 shallots
# 1 clove garlic
# 2 1/2 tbsp chilli paste
# 1/4 tsp turmeric powder
# 1 tbsp coriander powder
# 1 tbsp chopped galangal
# 2 tbsp oil
Seasoning:
# Juice of 2 limes
# 1 tbsp light soy sauce
# Salt to taste
# 1 tbsp soft brown sugar
# 2 tbsp crunchy peanut butter
# 125ml water
# 2 tbsp UHT milk
Method
Cut chicken fillets into thin strips of 2.5cm slices.
Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.
Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).
For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.
Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.
