Satay - Malay-style (heat 4/10)
A very traditional style of chicken satay, perfect for grilling or the bbq, although remember chicken only needs a couple of minutes cooking or it will be dry (30g net).
- 1 packet Malay style satay mix (recipe card included)
- 1 tsp groundnut oil
- 60ml/2floz water
- 2 tsp kecap manis (or 1 tsp soy sauce plus 1 tsp fish sauce)
- 700g/1.5lb chicken, cut into thin strips (about 1 by 2 by 6cm)
- Mix the spices with the oil, water and kecap manis to make a runny paste.
- Coat the chicken strips, then leave for several hours to marinate.
- Meanwhile, soak about 20 bamboo skewers, making sure that the end you will be holding is soaked as this stops it burning.
- Thread the chicken onto the skewers so that the meat is spread quite flat. This ensures it is evenly cooked.
- Cook on a barbeque or under the grill until cooked through. This should only take a couple of minutes on each side – chicken takes less cooking than you might think.
- Serve with diced cucumber and peanut sauce (find our recipe HERE).
- Kecap manis is available in most supermarkets. Soy sauce plus fish sauce does not taste the same but is equally good as a substitute.