Indonesian Chicken Satay (Using Skippy peanut butter).
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Ingredients requirements of Indonesian Chicken Satay (Using Skippy peanut butter):
- Provide 500 gram of chicken fillet, cut cubed, not too thin, not too thick.
- Prepare 1/4 teaspoon of salt.
- Provide 2 tablespoons lime juice.
- Give 4 cloves of garlics.
- You need 6 pieces of shallots.
- Provide 3 pieces - candlenuts.
- Need 1 teaspoon of coriander seed powder.
- Provide 5 tablespoons for skippy peanut butter.
- Require for Indonesian sweet soya sauce (I use ABC/Bango brand).
- Require 250 ml - water.
- Require 2-3 tablespoons cooking oil.
- Prepare of satay skewers.
- Prepare for for toppings: thinly sliced raw shallots/lime juice/sliced chilli/fried onion.
Indonesian Chicken Satay (Using Skippy peanut butter) making:
- Add in lime juice and salt, to cubed chicken. set aside.
- Put shallots, garlics, candlenuts, corriander seeds powder in the food processor till smooth.
- For the peanut butter sauce: heat 2-3 tablespoons of cooking oil, add in the garlic, shallot,candlenuts, coriander mixture. stir fry a few minutes till fragrant. Add in the peanut butter, water, sweet soya sauce. mix together and cook till it thickened and form a smooth sauce. Let it cool down to room temperature.
- Take 1/2 of the peanut butter sauce and mix it with the chicken cube. marinate overnight. keep the other half of the peanut butter sauce..
- Put the chicken in the skewers. Baked for 200 celcius for 5 minutes one side, turn other side and bake for another 5 minutes. pls check, if the chicken is stil raw, cook longer depending on your oven.
- Arrange the chicken, drizzle with the other half of the peanut butter sauce. squeeze in some lime juice, drizzle some sweet soya sauce, add in thinly sliced shallot, fried onion on top..
- Second attempt: pan fried the satay with happycall pan with a bit oil, turned out the chicken is more tender and not dry (when i baked in the oven i probably baked too long so it was bit dry). Panfried definitely taste better :).
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