Chicken Satay
Satay is a type of skewered marinated meat served in thick sauce flavoured by coconut milk and peanuts. This dish originated in Java, Indonesia and considered to be the national dish. It was invented by street vendors during the 19th century when there was a huge influx of Arab immigrants in the region, for the locals it was an opportunity to earn more. Initially meats that were used are mutton and beef as these was favoured by the Arabs, and traditionally there are four pieces of meats placed on each skewer.
With modern satay, chicken is more widely used and if you visit Indonesia or Malaysia you will see a lot of these sold in the streets, I suggest if you come across these street vendors is to try them out as they are so affordable and so delicious, eating it on the streets is the best way to enjoy an authentic satay, freshly cooked in front of you while inhaling that wonderful smoke coming out of that grill.
Ingredients (Chicken and Marinade)
600g chicken breast, cut into long strips 1 inch wide
5 cloves garlic, minced
1 tsp cayenne pepper
1 tsp ginger paste
1 1/2 tsp turmeric
2 tbsp ground coriander
1 tbsp cumin
3 tbsp peanut oil
fish sauce, to taste
Ingredients (Peanut Sauce)
1/2 cup crunchy peanut butter
1 1/2 cups coconut milk
4 shallots, finely chopped
2 cloves garlic, minced
2 tsp ginger paste
1/2 tsp cayenne pepper
2 tsp dark soy sauce
1 tbsp tbsp brown sugar
2 tbsp lemon juice
peanut oil
Method
1. Combine all marinade ingredients and chicken in a bowl. Marinte for at least 1 hour.
2. In a wok add peanut oil then saute shallots, garlic and ginger. Cook until shallots caramelized.
3. Add coconut milk, peanut butter, dark soy sauce, lemon juice, cayenne pepper. Mix well until it achieves an even consistency then simmer in low heat for 15 minutes. Remove from heat then set aside.
4. Remove chicken from marinade, place in skewers then cook in a grill. Once once side of chicken is browned turn to the other side and do the same. Turn only once, this will make sure chicken is still tender and not dry.
5. Serve with warm peanut sauce.
yes Raymund, satay and us Malaysian – how to stay away? but sometimes I find the sauce very sweet, so I rather have it without it.
Those look so juicy and flavorful. Great recipes for both.
Love chicken satay, these look wonderful!
love that !!
One of those dishes that everyone loves. Hard not to ! The really traditional ones make sure there is chicken skin in there that crisps up when on the grill
I think this is one of the most loved chicken recipes in the world! The chicken sate (Malaysian way) I have been doing for a certain time is a bit different (for example the marinade call for candlenuts).
i wish i could’ve tasted an authentic one in Malaysia..
This chicken satay just looks amazing and the marinade you posted sounds so divine. I can’t wait to make this wonderful and easy dish with chicken I have in the freezer.