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Finger Lickin’ Chicken Satay

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Thai Can’t cook , New 2 servings

INGREDIENTS

2 Spring onions
150 g Thai jasmine rice
1 225 gram pac small chicken fillets
1 tb Garlic puree
2 tb Dark muscovado sugar
1 ts Ground coriander and cumin
1/2 ts Turmeric
2 tb Soy sauce
175 ml Coconut milk
50 g Unsalted peanuts
1 ts Thai red curry paste
Sunflower oil for cooking
Salt and pepper
1 sm Cucumber

INSTRUCTIONS

1 Add the rice to a pan of boiling salted water, bring to the boil and
reduce the heat. Simmer for 10-12 minutes until cooked.
2 Trim the spring onions and cut into long thin strips. Plunge them into a
bowl of iced water until they curl.
3 Squeeze 1 heaped tsp garlic puree into a non-metallic bowl. Add 1 tbsp
sugar, coriander, turmeric and cumin.
4 Add half the soy sauce and stir in 2 tbsp coconut milk. Season with black
pepper and stir until well combined.
5 Place the chicken fillet between two pieces of clingfilm and beat until
fairly thin with a rolling pin.
6 Remove the clingfilm and slice the chicken into thin strips.
7 Heat a heavy based frying pan. Add the pieces of chicken to the marinade
and stir to combine. Set aside for five minutes to allow the flavours to
mingle.
8 For the Satay Sauce: Add the peanuts to the frying pan and toast for a
few minutes, shaking the pan occasionally.
9 Transfer the toasted peanuts to a small food processor and squeeze in 1
tsp garlic puree. 
10 Add the Thai red curry paste and 4 tbsp coconut milk to prevent the mix
from sticking. Blend until almost smooth and transfer to a small pan.
11 Heat a griddle pan. Add the remaining 6 tbsp coconut milk into the
peanut mix with the remaining tbsp soy sauce and sugar, stirring to
combine.
12 Bring to the boil, reduce the heat and simmer for 5-10 minutes or until
reduced and thickened, stirring occasionally.
13 Inter-weave the pieces of chicken onto ten 10cm bamboo skewers. Brush
the griddle pan with oil and add the skewers. Cook for 2-3 minutes on each
side until tender and lightly charred.
14 Halve the cucumber lengthways for a garnish. Remove the rice from the
heat and drain off the excess water through a sieve - quickly rinse under
water, if necessary.
15 Press some rice into a lightly oiled small dariole mould, level off and
place onto the serving plate.
16 Carefully remove the satay chicken from the griddle pan and place on the
plate.
17 Spoon some satay sauce onto the plate and pour the rest into a small
serving bowl. Place the spring onions and cucumber garnish onto the plate
and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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