Satay

Profile#

Together with the Peanut Sauce this is a simple dish that can be eaten hot or cold, as an appetizer or main course. Whatever you choose, it’s quick and easy to prepare. Before you make the peanut sauce you should start with the skewers because they need to marinate for 2-4 hours.

Ingredients#

• 400g chicken breast
• 2 cloves of garlic
• 1 piece of ginger (about the size of a thumb)
• 1 chili
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp sugar
• 1 tsp mirin
• 1 tbsp sake
• 100ml coconut milk (the rest of a can is used for the peanut sauce)

Let’s go#

Only for the garlic, ginger, chili and chicken you need a knife:

Cut the chicken flat into thin slices. For this you need a sharp knife and some skill.

Finely chop the garlic, ginger and chili.

Put the mirin, coconut milk and sake in a pot, we will make a sauce with the remaining liquid later. Add the spices and the chopped ingredients and mix everything well. Add the chicken slices and mix everything well again. Put the pot in a cool place and marinate the meat for at least two, better 4 hours.

In the meantime, you can soak enough wooden skewers in a little water. Skewer the meat, collecting the dripping liquid in the pot.

Place in a heated oven at 180° convection, or if you are using only one tray, under the grill for about 10-15 minutes (depending on how thinly you have cut the meat).

If you use rice as a side dish you can heat up the remaining marinade.

Add a little coconut milk and 2 tablespoons of the peanut sauce if necessary.

It’s a perfect combo to enjoy with the Gomaae Spinach (a Japanese spinach salad).