Malaysian Chicken Satay
I don't have any charcoal BBQ burner at home. Why not just simply panfry it? You will love it ! Apart from chicken, this recipe works well with pork and beef too😋😋
Malaysian Chicken Satay
I don't have any charcoal BBQ burner at home. Why not just simply panfry it? You will love it ! Apart from chicken, this recipe works well with pork and beef too😋😋
Cooking Instructions
- 1
Blend the chicken marinate in a food processor until smooth
- 2
Cut the chicken thigh into 2cm thickness strips. Marinate the chicken with the blended chicken marinate mixture in step 1, for 30 min or more, ideal if you can marinate it overnight
- 3
Thread the chicken into ‘S’ shapes onto the bamboo skewers
- 4
Prepare the dipping sauce : blend the lemongrass, ginger, onion, shallot, garlic in a food processor until smooth
- 5
Heat up the pan with some oil, panfry the mixture in step 4, add coriander powder, fish sauce, chopped peanut, sugar, sweet soya sauce and water (little at a time). Panfry all until it form a paste. Leave it cool, top with some chopped peanuts
- 6
Panfry the chicken on a big pan until cooked or bake in oven for 15 minutes at 200 C or until cooked (Turn the satay every 5 minutes and baste with some oil). Enjoy with the dipping sauce😋
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Comments (3)
Lovely presentation too..
👏
I also tried some new recipes do take time to see like and follow for encouragement🌈