Jan Vacha
BALINESE CHICKEN SATAY SKEWERS
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Ingredience
- 500g Chicken Breast, cut into bite-sized chunks
- FOR THE MARINADE: 3 cloves of garlic, minced
- ½ tbsp ginger, minced
- 2 tbsp peanut oil
- 1 tbsp of dark soy sauce
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp salt
- FOR THE CASHEW SAUCE: 250g roasted & unsalted cashew nuts
- 750ml coconut milk
- 5 garlic cloves
- 1 tbsp ginger, minced
- ¼ cup dark soy sauce
- 30g palm sugar
- 1 tbsp lime juice
- 1 long dried chilli
- lime wedges, roughly chopped cilantro to serve (optional)
Postup
The day before: In a bowl, whisk together the marinade ingredients until well combined. Add the chicken pieces and toss well, so the chicken is evenly coated. Cover the bowl and place in the fridge to marinate over night. (Or at least for hour, if you’re short on time)
To Make The sauce: Combine the cashews garlic, ginger, dried chilli and 250ml of the coconut milk in a blender and blend until a thick and slightly chunky paste is formed. Place this paste along with the the remaining ingredients into a pan and warm steadily over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and allow to cool. Reheat just prior to serving.
Place the chicken pieces on skewers and cook via your preferred method (under the grill, oven bake, in a skillet or on a bbq) until nicely browned and cooked through. Serve with the cashew sauce and optional garnishes.