Chicken Sate

Name: Chicken Sate
Yield: 70 sticks
Cuisine: British
Ingredients: 3.5 kg chicken thigh fillet; 2 red onions; 20 garlic cloves; 1 lemon juice; 2 tsp salt; 2 tsp coriander ground; 1 cup kecap manis; 50 gr coconut sugar; 1 kg pure peanut butter from health shop; 5-20 chillies; 10 candle nuts or macadamia nuts; 2 tsp salt; 30 gr coconut sugar; 10 kaffir lime leaves; 1 cup water

Daisy @Daisy

Canberra

It’s Indonesian version, or more like my own version of chicken sate. Best served with rice cubes (lontong), kecap manis, pickled cucumber and carrot and prawn crackers...

Daisy @Daisy

Canberra

It’s Indonesian version, or more like my own version of chicken sate. Best served with rice cubes (lontong), kecap manis, pickled cucumber and carrot and prawn crackers...

Saved

Ingredients

70 sticks

3.5 kgchicken thigh fillet
2red onions
20garlic cloves
1lemon juice
2 tspsalt
2 tspcoriander ground
1 cupkecap manis
50 grcoconut sugar
Peanut sauce
1 kgpure peanut butter from health shop
5-20chillies
10candle nuts or macadamia nuts
2 tspsalt
30 grcoconut sugar
10kaffir lime leaves
1 cupwater

Saved

Steps

1

Cut up chicken fillet into cubes. Set aside.
2

Blend all the spices using stick blender and pour into pieces of chicken fillets. Marinade at least for 30 minutes.
3

Skewer the chicken make sure it’s not crowding the stick to avoid undercooked chicken.
4

Grill using bbq or even better using charcoal.
5

Blend all peanut sauce spices including kaffir lime leaves. Cook on the stove on low fire, keep stirring until fully cooked. Add water if necessary. Pour onto your sate.