Chicken satay with peanut sauce
Cooking Time1 h 30 m
Ingredients20
DifficultyMedium
A recipe with a little rifle is chicken spit satay in peanut sauce with a lot of taste of ginger and coriander. The sauce is both salty and succulent with rising lime and sambal oelek. Added in an hour and served with rice and preferably extra coriander.
Categories
BuffetMain courseDinnerCuisines
Yields
4ServingsCooking Methods
Spett
Ingredients
4 servings
- Step: 1600 g chicken box
- Step: 21 msk freshly ginger
- Step: 31 tsk turmeric
- Step: 41/2 tsk mald corianders
- Step: 51 tsk pipe sugar
- Step: 63 msk oil
- Step: 712 pc wood
- Step: 81 pc garlic divide
- Step: 92 tsk freshly ginger
- Step: 101 msk oil
- Step: 111/2 tsk mald corianders
- Step: 123/4 pc tsk sambal oelect
- Step: 131 1/2 tsk pipe sugar
- Step: 144 dl water
- Step: 153/4 pc chicken broth
- Step: 162 dl salty peanuts
- Step: 172 msk ketjap manis
- Step: 181 pc lime
- Step: 19salt
- Step: 20fresh koreans
Instructions
- Step: 1Cut the chicken box file in 2x2 cm large dice. Mix ginger, spices, sugar and oil in a plastic bag, put in the chicken dice and mix well. Let it marinate for about 3 hours. Raise the chicken dice on the tip.
- Step: 2Put the oven at 175°C.
- Step: 3Peanut sauce: Scale, tear and milling the garlic in the oil, add ginger and coriander, milling with for about 30 seconds. Add sambal, sugar, water and crumbled broth dice. Cook slowly about 10 minutes. Add the peanuts and ketjap manis boil up and mix the sauce smoothly. Taste with pressed lime juice and salt.
- Step: 4Stoke or grill the spit about 4 minutes on each side. Put them in an oven shape spiced with salt and insert into the middle of the oven about 10 minutes.
- Step: 5Serve the chicken pet with rice, sauce and preferably coriander.
Näring
| Calories | 853kcal |
|---|---|
| Carbohydrates | 56g |
| Fat | 51g |
| Protein | 42g |
| Serving Size | 4serving |
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