Saucepan@saucepan · Shared this recipeFollowSingaporean, Malaysian · mainSingapore And Malaysian Chicken SatayThis is a guide to making authentic Singapore and Malaysian-style chicken satay with tender, fragrantly spiced chicken skewers.total40 minprep20 mincook20 minservings4Original recipe on nomadette.comKeep this recipeAdd a copy of Singapore And Malaysian Chicken Satay to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings500 g boneless, skinless chicken thighs, chopped into 1/2-inch cubes1 onion or 5 small shallots, chopped2 garlic cloves4 lemongrass, white inner core, sliced1 -inch ginger, chopped1 tsp ground cumin1 tsp ground coriander0.5 tsp turmeric powder1 tsp salt, or to taste2 tbsp palm sugar0.25 cup water, for easier blending20 satay sticks/bamboo skewers0.25 cup coconut oil or neutral-tasting oilStepsClear checksTap an ingredient or step to check it off.1Step 1: Add onions or shallots, garlic, ginger, lemongrass, ground cumin, ground coriander, turmeric powder, salt and palm sugar to a blender. Add water for easier blending. Blitz until a smooth paste forms.2Step 2: Add chopped chicken bites in a container. Pour in the blended paste into the container. Massage marinade onto chicken, coating each piece evenly. Allow to marinade for 2 hours, overnight is best for full flavour infusion.3Step 3: Soak bamboo skewers in water for at least 20 minutes before use. Take a piece of marinated chicken, and carefully skewer with the sticks. Stop the chicken halfway through the sticks. Continue until the chicken or the bamboo skewers are all used up.4Step 4: Before cooking, prepare a bowl of coconut oil and a brush on the side. Cook the Chicken Satays according to your preferred method: Grilling: 1. Grill the skewers over an open flame or on a grill until the chicken is cooked to perfection. Make sure the grill is hot before putting on the satays. 2. Continuously brush the oil on the chicken pieces to keep them moist. Air Frying: 1. Preheat air fryer at 180°C/350°F for 5 minutes. 2. Brush the air fryer rack with oil. Place the Satays on the rack in a single layer. Brush more oil on the satays. 3. Air fry at 180°C/350°F for 15-20 minutes. Halfway through, remove the air fryer, and flip the satays to the other side for even cooking. Brush on more oil. Place the air fryer back in to finish cooking. Oven Roasted: 1. Preheat oven at 180°C/350°F for about 10 minutes. 2. Place the Satays on the rack in a single layer. Brush more oil on the satays. 3. Bake or roast the satays in the oven at 180°C/350°F for 30 to 35 minutes. Halfway through, flip the satays to the other side for even cooking. Brush on more oil before putting the tray back in. OPTIONAL: At the last 10 minutes, turn the oven setting on to ‘Broil’. Place satay racks to the top rack layer. This will give the satays a nice charred surface, as if you’ve grilled them! Pan Frying: 1. To pan fry, add oil to a pan. Use a pan large enough that you’re able to lay the sticks flat on. 2. Once hot, add the satays. Allow to cook on one side for 5 minutes, before flipping over to the other side to finish cooking for another 5 minutes.5Step 5: Serve the chicken satay hot, accompanied by peanut sauce, cucumber slices, raw onions, and rice cakes!getsaucepan.com/r/85380019-0e1f-4adc-90b0-6faf46b565b3 · Original: https://nomadette.com/chicken-satay/
