Chicken Satay with Quick Fried Cabbage Recipe
Ingredients
| Small onion | 1/2 | |
| Boned chicken breasts - 2, skinned | ||
| Garlic puree - 1 teaspoon | ||
| Ginger puree - 1 1/2 teaspoons | ||
| Soy sauce | 4 Tablespoon | |
| Turmeric | 1/2 Teaspoon | |
| Sunflower oil | 3 Tablespoon | |
| Lime | 1 | |
| Fragrant Thai rice - 5 ounces | ||
| Peanuts - 4 ounces, lightly salted, roasted | ||
| Coconut cream | 7 Fluid Ounce | |
| Chilli sauce | 2 Teaspoon | |
| Clear honey | 1 Teaspoon | |
| Small white cabbage - 1/2 | ||
| Pepper red | 1/2 To taste | |
| Lemon grass - 1/4 stalk | ||
| Coriander | 1 Tablespoon, chopped | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1. Finely chop the onion. Cut the chicken into ½-inch dice and put in a bowl. Mix the onion, garlic, ginger, soy sauce, turmeric and 2 tablespoons of the oil into the chicken, squeeze over the lime juice and leave to marinate for 30 minutes.
2. Brush a ridged griddle pan with oil and pre-heat.
MAKING
3. Thread the marinated chicken on to skewers and cook on the griddle for about 10 minutes on each side.
4. Into a saucepan of boiling water, put rice, season with salt and cook for 10 minutes.
5. Into a food processor, add peanuts and blend into fine crumbs.
6. Into a pan, add the ground mixture, 1/4th coconut cream, chilli sauce, honey and the marinade and heat gently, stirring occasionally.
FINALISING
7. Finely slice the white cabbage. Remove the core and seeds from the pepper and slice the flesh into thin strips.
8. In a wok, heat the remaining 1 tablespoon of oil and stir-fry the cabbage and pepper for 3-4 minutes. Finely slice the lemon grass and add to the pan, with the remaining coconut cream. Season with salt and pepper and stir together. Add the chopped coriander.
SERVING
9. Serve the chicken satay and cabbage with boiled reice. Spoon a little of the peanut sauce on top
of the chicken and garnish with coriander.
1. Finely chop the onion. Cut the chicken into ½-inch dice and put in a bowl. Mix the onion, garlic, ginger, soy sauce, turmeric and 2 tablespoons of the oil into the chicken, squeeze over the lime juice and leave to marinate for 30 minutes.
2. Brush a ridged griddle pan with oil and pre-heat.
MAKING
3. Thread the marinated chicken on to skewers and cook on the griddle for about 10 minutes on each side.
4. Into a saucepan of boiling water, put rice, season with salt and cook for 10 minutes.
5. Into a food processor, add peanuts and blend into fine crumbs.
6. Into a pan, add the ground mixture, 1/4th coconut cream, chilli sauce, honey and the marinade and heat gently, stirring occasionally.
FINALISING
7. Finely slice the white cabbage. Remove the core and seeds from the pepper and slice the flesh into thin strips.
8. In a wok, heat the remaining 1 tablespoon of oil and stir-fry the cabbage and pepper for 3-4 minutes. Finely slice the lemon grass and add to the pan, with the remaining coconut cream. Season with salt and pepper and stir together. Add the chopped coriander.
SERVING
9. Serve the chicken satay and cabbage with boiled reice. Spoon a little of the peanut sauce on top
of the chicken and garnish with coriander.
Chef
