Simple Way to Prepare Quick Chicken Sate

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chicken sate. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Sate is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Chicken Sate is something that I have loved my whole life.

Place the chicken breasts in the marinade and refrigerate. In a medium bowl, toss turmeric and chicken together to coat. In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until. Chicken Satay This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. —Sue Gronholz, Beaver Dam, Wisconsin Chicken Satay Recipe photo by Taste of Home Satay is an Indonesian dish made by grilling skewered meat.

To begin with this particular recipe, we must prepare a few components. You can have chicken sate using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Sate:

1. Make ready Chicken Sate - Javanese style
2. Prepare 400 gram Chicken thigh boneless
3. Prepare 2 tablespoons Coriander seed
4. Prepare 1/2 tablespoon White pepper seed
5. Make ready 1/2 teaspoon Palm sugar ( you can skip this if you preferred
6. Prepare 1/2 teaspoons Sea Salt
7. Take 4 tablespoons Indonesian Kecap manis / sweet sauce
8. Prepare 2 tablespoons Sesame oil
9. Make ready 1 stalk Leek. Optional
10. Take Skewers stick. Skip this if you don’t have any

Now, how to make chicken satay at home? Brush with canola oil; season with salt and pepper, to taste. While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste, pretty good nonetheless.

Steps to make Chicken Sate:

1. Cut Chicken thigh into Large dices or as preferred.
2. Grind all together of Coriander, pepper, salt, sugar. I love the aroma on this mix!!. Then add 1 full tablespoon of kecap manis/sweet sauce. Mix well Into a paste. Then Mix the paste with the Chicken. Let it marinate overnight
3. The next day, prepare the chicken with skewer. If you are using bamboo skewer, soaking with water first. This is to prevent it from burning. I inserted Leek in between of the Chicken (this totally optional)
4. Make the Glazing from Sesame oil and kecap manis. Glaze the chicken before / during cooking.
5. Cooking until it’s cook
6. This chicken Sate is so yummy that you don’t need any additional sauce to go with it. But If you prefer you can serve it with peanut sauce or sambal kecap/ sweet sauce spicy sauce. I served my Sate with sambal kecap / sweet spicy sauce, Rujak serut / mango cucumber spicy salad, Lontong / rice cake, cucumber, lettuce.

While I make Malaysian-style satay most of the time, for examples: chicken satay and beef satay, I also love a good Thai chicken sate, which is marinated with coconut milk and fish sauce, two key ingredients in Thai recipes. Unlike its Malaysian counterpart, Thai sate tastes milder and less complex in taste, pretty good nonetheless. Strips of chicken or beef are marinated in a special Thai paste—unless you go with the vegetarian version —then skewered and grilled or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. For a low-fat chicken version, try this recipe for Low-Fat Chicken Satay With Peanut Sauce.

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