المكونات

  • Spinneysfood Fresh Boneless Chicken Thighs 400g
  • Garlic 5 cloves
  • Shallots 3, medium
  • Spinneysfood Fine Sea Salt 1 tsp
  • Spinneysfood Ground White Pepper ½ tsp
  • Spinneysfood Ground Coriander ½ tsp
  • Spinneysfood Ground Cumin ½ tsp
  • Chicken stock powder 1 tsp
  • Spinneysfood Pure Sunflower Oil 2 tbsp
  • Kecap manis (sweet soya sauce) 5½ tbsp
  • Limes 2
  • Raw peanuts 100g
  • Red chillies 1-2 small
  • Spinneysfood Bottled Drinking Water 190ml
  • Palm sugar 20g
  • Lime leaf 1
  • Roasted peanuts 2 tbsp
  • Chilli paste or Sambal Oelek 2 tbsp

أدوات ومستلزمات الطبخ

  • Metal or bamboo skewers To serve

Nutrition (Per serving)

  • سعرات حرارية 418
  • دهون 31g
  • المشبعة 6g
  • بروتين 22g
  • الكربوهيدرات 17g
  • السكريات 5g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Indonesian sate ayam

Asian 40 Mins Prep · 10 Mins Cook

  1. Chop the chicken thighs into bite-sized cubes and place them in a resealable container.
  2. To make the marinade, peel and roughly chop 3 garlic cloves and 2 shallots. Place the white pepper, coriander, cumin, stock powder, garlic, shallots, oil and 4 tbsp sweet soya sauce in a food processor or blender and blitz until smooth. Pour the marinade over the cubed chicken and toss well to coat. Seal and refrigerate for 1-3 hours or overnight.
  3. To make the peanut sauce, peel and roughly chop a shallot and 2 garlic cloves. Juice a lime. Heat 1 tbsp sunflower oil in a large wok over a medium heat and add 100g raw peanuts, shallots, garlic cloves and chillies. Stir constantly until golden brown, approx. 4-5 minutes. Using a slotted spoon, remove the peanut mixture from the wok and place on a paper towel-lined plate to drain and cool. Once cooled, place the peanut mixture and water in a food processor and blend until smooth. Return the peanut mixture to the wok along with the palm sugar, lime leaf, lime juice, 1½ tbsp kecap manis and salt. Simmer over a medium heat, stirring until the palm sugar has dissolved.
  4. If you’re using bamboo skewers, soak them in cold water for 30 minutes before needed.
  5. Thread the marinated chicken pieces onto the skewers.
  6. Heat a grill or flat griddle pan and cook the skewers for 3-4 minutes per side. Place half the peanut sauce on a flat plate and roll the skewers to coat them in the peanut sauce. Return them to the pan to caramelise and cook through.
  7. Serve the sate ayam with lime wedges, extra peanut sauce, peanuts and chilli paste on the side.

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