Toss the chicken with the kecap manis, 1 tbsp oil, garlic, ginger, turmeric and coriander, then thread onto soaked bamboo skewers and marinate at least 30 minutes.
Serves 4
Ingredients
- 700g boneless chicken thighs, cut into bite-size pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 2 tbsp vegetable oil
- 3 garlic cloves, grated
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3/4 cup smooth peanut butter
- 1 tbsp sambal oelek or chili paste
- 1 tbsp lime juice, plus wedges to serve
- 3 cups cooked jasmine rice
- 1 cucumber, diced, and 2 sliced shallots, to serve
Instructions
- Toss the chicken with the kecap manis, 1 tbsp oil, garlic, ginger, turmeric and coriander, then thread onto soaked bamboo skewers and marinate at least 30 minutes.
- Get a charcoal grill or grill pan ripping hot.
- Whisk the peanut butter with the sambal, lime juice, remaining oil and enough warm water to make a pourable, spicy-savory sauce; season with a pinch of salt.
- Grill the chicken skewers over direct heat, turning, until charred at the edges and cooked through, about 8 to 10 minutes.
- Brush the satay with a little of the peanut sauce in the last minute on the grill so it caramelizes.
- Divide the warm jasmine rice among bowls and top with the grilled satay.
- Spoon over the spicy peanut sauce and scatter with diced cucumber and sliced shallots.
- Finish with a squeeze of lime and extra sauce on the side.
- Satay is the smoky street-food soul of Indonesia, where vendors fan glowing coconut-husk coals over skewers of marinated meat until the edges char and the peanut sauce bubbles. Building it into a rice bowl makes that grill-stall flavor into a satisfying summer lunch - sweet kecap manis, warm spice and a peanut sauce with real chili heat, all carried by smoke from the grill.
Nutrition (estimated, per serving)
- Calories: 640 kcal
- Protein: 42g
- Fat: 30g
- Carbohydrates: 48g
- Fiber: 4g
- Sugar: 8g
- Sodium: 820mg
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