Chicken Sate

Indonesa chicken dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

Cooking Time : 15 minutes
Ingredients (serves 6)

3 eschalots, roughly chopped
2 garlic cloves, quartered
2cm piece fresh ginger, peeled, roughly chopped
2 long red chillies, roughly chopped
500g chicken tenderloins, sliced crossways into 1cm pieces
1/3 cup ABC kecap manis
Canola oil cooking spray

250 ml sate sauce

1 tablespoon kecap manis, extra, to serve


  • Place eschalot, garlic, ginger and chilli in the bowl of a food processor. Pulse until smooth. Toss chicken, eschalot mixture and kecap manis in a bowl to coat. Cover with plastic wrap. Refrigerate for 30 minutes. 
  • Thread chicken evenly onto skewers. Spray a chargrill pan with oil. Heat over medium-high heat. Cook skewers, in batches, for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm. 
  • Meanwhile, place sate sauce in a small saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until heated through. Place skewers on a platter. Drizzle with extra kecap manis. Serve with sauce. 

Notes : You'll need 12 pre-soaked bamboo skewers.

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