Saté Ayam chicken skewers

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 6
  • 5 Garlic cloves
  • 3 Shallots
  • 2 small red chillies
  • 4 TABLESPOONS Oil
  • 350 g Peanut butter (glass)
  • 200 ml unsweetened coconut milk
  • 1 TEASPOON Chicken broth
  • 3 Foglie di calce Kaffir (fresche o congelate dal negozio Asia)
  • 7-10 Tbsp grated nutmeg
  • 3-4 Tbsp Ketjap Manis (sweet soy sauce from the Asia shop)
  • 7-10 Tbsp alternatively 1 tbsp soy sauce and 1 tsp brown sugar
  • 7-10 Tbsp Juice of 1 1/2 limes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 large chicken legs or 750 g chicken filet
  • 1 knife tip ground turmeric
  • 1 TEASPOON Cornstarch
  • 1 Cucumber
  • 1 Pineapple
  • 3-4 Tbsp Roasted onions
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    For the peanut sauce, peel and chop 3 cloves of garlic and 2 shallots. Wash and chop the chilli (do not remove seeds). Heat 2 tablespoons of oil in a small saucepan. Sauté the garlic, shallots and chillies briefly.

  2. 2

    Stir in peanut butter, coconut milk, 200 ml water and stock. Add lime leaves. Season with 1 pinch of nutmeg, 1 tablespoon ketjap manis, juice of 1/2 lime, salt and pepper. Simmer open at low heat for about 20 minutes.

  3. 3

    Stir constantly so that the sauce does not burn. For the skewers, wash the meat and dab dry. Remove the meat from the skin and bones of the legs and dice them roughly (cut the fillets lengthwise into thin strips of about 2 cm width).

  4. 4

    Peel and chop 2 garlic cloves. Mix with turmeric, 2 tablespoons soy sauce, salt, pepper and starch. Marinate the meat in it for about 10 minutes. For the salad, wash the cucumber and dice it roughly. Clean and peel the pineapple and cut out the stalk.

  5. 5

    Cut the pineapple into pieces. Peel 1 shallot and chop finely. Mix everything with the juice of 1 lime. Put the meat on the skewers (stripes wavy), leaving about 1/3 of the skewer free.

  6. 6

    Heat 2 tablespoons of oil in a frying pan. Fry the skewers for 4-5 minutes on each side in portions. Heat the peanut sauce again. Sprinkle with fried onions. Drizzle 1/2-1 tbsp. Ketjap Manis over it. Serve with the salad to the skewers.

Nutrition Facts

KCAL
790 kcal
CARBS
30 g
FATS
57 g
PROTEINS
36 g

Categories & Tags

Miscellaneous