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Chicken Satay
Indonesian food made from chicken meat and cooked by roasting on charcoal and served with peanut sauce or seasoning with Kecap Bango. Delicious to the last bite!
Main courses
Ingredients
Prepare the Chicken
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Chicken breast, boneless, diced 500.0 g
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Margarine 30.0 g
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Skewers 15.0 g
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Water 15.0 ml
Prepare the Peanut Sauce
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Water 350.0 ml
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Peanuts, fried and mashed 150.0 g
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Pepper 1.0 g
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Shallots 20.0 g
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Garlic 15.0 g
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Red Chilli 20.0 g
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Grains of Pecan 2.0 pc
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Oil for sauteing 20.0 ml
Cooking Chicken Satay
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Chicken
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Peanut Sauce
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Lime grains 2.0 pc
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Onion, sliced 5.0 pc
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Cayenne Pepper 1.0 g
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Tomatoes 1.0 pc
Preparation
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Prepare the Chicken
- Wash the chicken and add Knorr Lime Powder mixed with water.
- Wash again till the smell of fishy loss.
- Cut the chicken into a dice and stack it on the skewer.
- Soak it with Bango Kecap Manis and margarine.
- Store in the refrigerator and burn on charcoal.
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Prepare the Peanut Sauce
- Heat the oil and add the grounded spices (shallots, garlic, red pepper and hazelnut).
- Add grounded peanuts with water.
- Then cook until boiling and look thickened.
- Add pepper powder, Royco Bumbu Pelezat Rasa Ayam and sweet soy sauce and mix well.
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Cooking Chicken Satay
- Grill the spiced up chicken half cooked.
- Then, dip it in peanut sauce and grill until chicken meat looks brownish colored, and lift.
- Finally, serve chicken satay with peanut sauce and lime juice (if likes), then complete with sliced tomatoes, sliced red onion, sliced cayenne, lontong or ketupat.
