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