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Chicken Satay Recipe

Chicken Satay Recipe

chicken satay recipe

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.

Credit: All photos were taken by Chris at: Chris Radley Photography

chicken satay recipe

 

Chicken Satay Recipe

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 3 people

Ingredients

Chicken Satay Ingredients

  • 2 tbsp soy sauce
  • 450 g chicken fillet or breast
  • 1 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp curry powder
  • 1/4 tsp chili powder
  • 1/4 tsp pepper powder
  • 1 tsp sugar
  • 2 tsp Chinese bbq sauce
  • 2 tsp white sesame paste
  • 1 tsp ground ginger
  • 1 tsp chopped spring onion
  • 1 tsp ground garlic
  • 1/2 tsp turmeric

Pickled Vegetable Salad Ingredients

  • 1/2 tsp Sichuan pepper
  • 1 tsp peppercorns
  • 2 bay leafs
  • 1 cup rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 2-3 shallots
  • 3-4 raddish
  • 1 carrot
  • 1 bowl mixed salad leaves

Instructions

Procedure for Satays

  1. Marinade chicken fillets with all of the seasonings and store in a fridge to marinade for at least 1 hour.
  2. Char grill or barbeque the satays (I used a griddle pan for this recipe).

Procedure for Pickled Vegetable Salad

  1. Peel the shallots and carrots.
  2. Slice the shallots and raddish as thinly as you can but only as comfortable as you can. Shred the carrots.
  3. Boil all of the seasonings from the sichuan pepper to the sugar.
  4. After the seasonings have boiled turn off the fire and add all of the vegetables. Leave it aside to cool down.
  5. The dish is now ready to serve but if you want to you can mix the salad with mixed salad leaves.

 

Prawn with Pineapple

Prawn with Pineapple

prawn with pineapple

I don’t like to moan but the fact is I’m really exhausted from work. As mentioned in a previous post the Fringe and Tattoo festivals are on at the moment and Edinburgh is horrendously busy.

I always crave food with strong flavours, such as this prawn with pineapple dish. I love the sweetness but also sourness from the pineapple. It always gives me refreshing vibes when I’m tired and it’s both quick and simple to prepare.

The preparation time for this dish is around 30 minutes. Maybe next August I will do a food project called “Chef exhausted from festival’s 30 minutes Eastern cuisine” lol, how do you think?

This dish is a favourite amonst Chinese people. The sweet and sourness from the pineapple perfectly matches with the prawns.

It also one of the most popular dish for banquets because no matter children or adults, they all love the taste of this dish and besides, it’s a colourful, pretty dish as well.

Credits: Preparation photos were taken by myself but final photos were taken by Chris at Chris Radley Photography

 

Prawn with Pineapple

Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

Ingredients

Ingredients

  • 16 prawns
  • 5 slices pineapple (canned is fine)
  • 1/2 cup corn flour
  • 2 tbsp mayonnaise **
  • 1 tsp black sesame
  • 1/2 tsp white sesame
  • Few lettuce leaves for garnish

Seasonings

  • 1/2 tsp salt
  • 1 tsp rice wine
  • 1/2 egg white
  • 2 tsp potato starch

Instructions

  1. Peel the prawns and make a deep cut on the back of each prawn. Marinate with seasonings for 10 minutes.
  2. Cut each pineapple into 4 small pieces and drain the liquid.
  3. Mix cornstarch with a little bit water, coat prawns with the cornstarch paste, deep fry in 150C hot oil until cooked. Drain the oil from the prawn and leave it aside. Run pineapple pieces through oil quickly and drain off the oil.
  4. Arrange lettuce in a deep bowl. Mix pineapple and prawn together with mayonnaise.  Place the pineapple and prawn into that deep bowl with lettuce and it’s ready to serve.

Recipe Notes

** I prefer use Taiwanese sweet Mayonnaise and you can find the recipe with on my salad boat sandwich recipe.

 

Drunken Chicken

Drunken Chicken

drunken chicken recipe

When I was a child I always thought you prepared drunken chicken by feeding the chicken a bottle of rice wine before cooking. I thought if the chicken was drunk enough it would make the meat taste of alcohol. Now I think how silly I was but who knows these things.

I love the taste of drunken chicken even if I’m not a big fan of food that tastes of alcohol. This drunken chicken uses Shaoxing rice for which people who have tasted it know it has a strong but special flavour. Some so called celebrity Eastern chefs use Shaoxing rice wine in many dishes but this really isn’t the way to use it.

This drunken chicken is best served as a cold dish making it a great summer dish. It’s refreshing, tasty but not too strong. I hope you enjoy making this dish.

These photos were taken by Chris from: Chris Radley Photography

drunken chicken procedure

 

Drunken Chicken

Course Main Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 7 hours 30 minutes
Servings 2 people

Ingredients

Ingredients

  • 2 chicken legs including thigh, de-boned
  • 2 spring onions cut into 3cm lengthways
  • 2 thin slices ginger
  • 1 tbsp goji berries
  • 1 thin slice Chinese angelica root
  • 2 thin slices liquorice root

Seasonings

  • 200 ml Shaoxing rice wine
  • 1 cup stock I used chicken stock
  • 1 cup water
  • 1 tsp salt
  • Couples pinches sugar

Instructions

  1. Use some salt to marinade the chicken legs for 20 minutes and use a few sheets of cling film to wrap the chicken as displayed in the procedure photos below.
  2. Use a small sauce pan to boil the water, stock, spring onion, ginger, goji berries, angelica root, liquorice roots, salt and sugar. After boiling reduce to lowest heat and simmer for 10 minutes. Leave it aside to cool down.
  3. Add Shaoxing rice wine into step 2.
  4. Steam chicken for around 20 minutes until the chicken is cooked.
  5. Remove chicken from sling film and soak in marinade for at lest 6 hours. Leave in a fridge overnight.