Something my husband’s colleagues keep asking for is chicken satay. They are fully aware that I’m a chef and they’ve tried many of my dishes, including chow mein, salad boat sandwich, shenjiangbao and even thai green curry but they keep asking for satay.
I must highlight chicken satays are NOT Chinese or Taiwanese foods, they come from Indonesia. However in the UK if you ever go to one of the popular Chinese buffets or takeaways, doesn’t matter which one, you’ll nearly always find chicken satays on the menu. I understand these restaurants and takeaways want to cater for a lot of tastes but again satays aren’t Chinese or Taiwanese.
I do however like eating chicken satays and while this satay recipe probably isn’t like a traditional satay this is the way I like to make them.
I also made a pickled vegetable salad to go with this satay recipe. I’m not a big salad person but this salad is both sweet and sour and suits these satays ideally.
Chicken Satay Ingredients:
2 tablespoons soy sauce
450g chicken fillet or breast
1 teaspoon sea salt
½ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon curry powder
¼ teaspoon chili powder
¼ teaspoon pepper powder
1 teaspoon sugar
2 teaspoon Chinese barbeque sauce
2 teaspoon white sesame paste
1 teaspoon ground ginger
1 teaspoon chopped spring onion
1 teaspoon ground garlic
1/2 teaspoon turmic
Pickled Vegetable Salad Ingredients:
½ teaspoon sichuan pepper
1 teaspoon peppercorns
2 bay leafs
1 cup rice vinegar
1 cup water
1 cup sugar
1 bowl of mixed salad leaves
Procedure for Satays:
- Marinade chicken fillets with all of the seasonings and store in a fridge to marinade for at least 1 hour
- Char grill or barbeque the satays (I used a griddle pan for this recipe)
Procedure for Pickled Vegetable Salad:
- Peel the shallots and carrots.
- Slice the shallots and raddish as thinly as you can but only as comfortable as you can. Shred the carrots.
- Boil all of the seasonings from the sichuan pepper to the sugar.
- After the seasonings have boiled turn off the fire and add all of the vegetables. Leave it aside to cool down.
- The dish is now ready to serve but if you want to you can mix the salad with mixed salad leaves.
Time to prepare: 1.5 hours
Serves: 3-4 people
Credit: All photos were taken by Chris at: http://www.chrisradleyphotography.com