Chicken satay is a real comfort food, which is one of my youngest brother's favorite dishes. The recipe is suitable for 4 people.
800 g chicken fillet
Start by making the marinade for the chicken fillet:
1 dl Ketjap Manis
2 teaspoons garlic from the tube
1 ts Sambal Olek
2 tablespoons neutral oil
1 tbsp sesame oil
1 tablespoon ginger from tube
A little freshly chopped coriander
Mix the marinade well together, cut the chicken into flat strips and mix it into the marinade. This can be done the day before, for extra good taste, but it should be left for a minimum of 30 minutes before grilling.
Soak the wooden sticks in water for a minimum of 30 minutes. They must be properly soaked so they do not catch fire on the grill. I use disposable gloves when I put the chicken on the sticks, because it is really clingy.
Put the chicken on the skewers in an accordion pattern before grilling them until they are cooked through and have a nice color.
1/2 glass of peanut butter
The rest of the chicken marinade
Mix together, bring to a boil and dilute with water until it is thick enough.
The mango salsa:
1 spring onion in strips
1 bell pepper
1 small cubed snake cucumber
The juice of 1 lime
1 finely chopped coriander plant
2 finely chopped chillies
1 tablespoon mango vinegar
1 tablespoon sesame oil
Mix everything together and season with salt and pepper. It will be extra good if it is left to enjoy for an hour before serving.
I serve the chicken satay with rice, the hot peanut sauce and the mango salsa.
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