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Chicken Satay is chicken marinated in a delicious aromatic sauce. (Chicken Satay Recipe)
What is the origin of Chicken Satay?
Although chicken satay is one of the most popular dishes in Brunei, it did not originate there. It is a dish from Sumatra and Java in Indonesia, which is also very popular in Southeast Asian countries such as Malaysia, Singapore, the Philippines and Thailand, as well as in China. Due to the Dutch colonies in the Netherlands. Sate is also known as satay, satay, sateh, satay, bot satay, tua gim nam (in Thailand) or bamboo kakang.
Satay was invented by Chinese immigrants, who used to sell meatloaf on barbecues on the street. In Xiamen dialect, the word satay means “stacked three times”, and satay is served by “standing up” three pieces of meat on a skewer. Although bamboo skewers are often used, a more authentic version of satay uses skewers made from the center of a coconut leaf.
Another explanation claims that there is an ancient meaning of the Malay word satay which refers to the verb used to prepare a special Malay dish which clearly has Chinese influence. However, you can find satay in Malaysia, Singapore, Indonesia, Thailand, and the Philippines, which are all countries of Chinese origin. On the other hand, it is also said that satay was invented by street vendors in Malaysia and the island of Java, probably influenced by Arabic kebabs.
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Preparation time(s) of Chicken Satay Recipe:
It takes 20 minutes to prepare the ingredients for Chicken Satay. The preparation time of this recipe is 20 minutes and the total time taken is 40 minutes. This dish is sufficient for 3-4 members if prepared with the method given below.
Chicken satay are traditional chicken skewers, originally from Indonesia and Malaysia and now popular in Brunei, Thailand, Singapore and the Philippines.
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Chicken Satay Recipe | How to Make Chicken Satay
Material:
For the Marinated Chicken Skewers:
- 4 chicken breasts
- ½ cup coconut milk
- 1 (1-inch / 2,5 cm) piece ginger, sliced
- 2 tbsp sugar
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 chili, chopped (optional)
- 1 tbsp soy sauce
- bamboo skewers
For the Satay Sauce:
- ¾ cup coconut milk
- 2 tbsp sugar
- 3 tablespoons of peanut butter
- 20 peanuts, unsalted
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 chili, chopped (optional)
- 1 tbsp corn starch
- 2 tablespoons of soy sauce
- For the Cucumber Salad:
- 1 cucumber
- 2 onions
- 4 tablespoons of white vinegar
- 5 teaspoons sugar
- 1 teaspoon salt
How To Make Chicken Satay Recipe:
Marinated Chicken Skewers:
- Cut the chicken into small cubes.
- In a large bowl, mix all marinade ingredients. Add the chicken breast and mix well to coat all the pieces in the marinade. Cover with plastic wrap and refrigerate for at least 2 hours.
- Soak bamboo shoots in cold water for at least 30 minutes before use. This trick helps keep them from turning black during cooking.
- Prepare chicken skewers and cook on barbecue until halfway through, about 10 to 12 minutes.
satay sauce :
- Dissolve cornstarch in cold coconut milk. Then add all the other ingredients of the sauce (except a handful of peanuts) and bring to a boil on high heat. Then let it cook on low flame for 15 minutes.
- Roast the peanuts in a dry pan. Cut into small pieces and add to the sauce.
- Serve this hot sauce with skewers.
cucumber salad:
- In a small saucepan, combine vinegar, sugar, and salt and heat over medium heat until sugar is completely dissolved (about 5 minutes).
- Let cool, then refrigerate for at least 1 hour.
- Cut the cucumber into medium pieces, chop the onion. Just before serving, add the chilled chutney and mix well.
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