🍢Gratuit

Saté de poulet

Name: Saté de poulet
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: ID
Ingredients: 700g boneless chicken thighs, cut into 2cm pieces; 4 tbsp kecap manis (sweet soy sauce); 2 cloves garlic, crushed; 1 tsp ground coriander; 1 tbsp oil; 150g roasted unsalted peanuts; 2 shallots; 2 cloves garlic, for the sauce; 1–2 red chilies; 1 tbsp palm sugar or brown sugar; 2 tbsp kecap manis, for the sauce; 1 tbsp lime juice; 250ml water; ½ tsp salt; to serve sliced shallots, cucumber and steamed rice

Photo : K Azwan / Unsplash

30m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Brochettes de poulet mariné à la sauce soja sucrée, grillées et servies avec une sauce aux cacahuètes.

#indonesian#satay#chicken#peanut-sauce#grill#skewers#street-food

Portions

Ingrédients

Nutrition

calories590

protein45g

carbs22g

fat36g

fiber4g

Par portion

Étapes

Marinate the chicken

Mix the chicken with 4 tablespoons of kecap manis, the crushed garlic, coriander and oil. Leave for at least 30 minutes. If you use wooden skewers, soak them in water now.

⏱30:00

Make the peanut sauce

Blend the peanuts, shallots, garlic and chilies with a splash of the water into a rough paste. Put it in a pan with the rest of the water, the sugar, kecap manis and salt.

Cook the sauce

Let the sauce bubble gently for 8–10 minutes, stirring often so it doesn't stick, until thick. Stir in the lime juice. Add a splash of water if it gets too thick.

⏱9:00

Thread the skewers

Push 4–5 pieces of chicken onto each skewer, close together.

Grill

Heat a grill, barbecue or grill pan until very hot. Cook the skewers for 8–10 minutes, turning every 2 minutes, until cooked through and a little charred at the edges. Brush with any leftover marinade halfway.

⏱9:00

Serve

Pour the peanut sauce over the satay or serve it in a bowl for dipping. Serve with sliced shallots, cucumber and rice.

Marinate the chicken

Mix the chicken with 4 tablespoons of kecap manis, the crushed garlic, coriander and oil. Leave for at least 30 minutes. If you use wooden skewers, soak them in water now.

⏱30:00

Make the peanut sauce

Blend the peanuts, shallots, garlic and chilies with a splash of the water into a rough paste. Put it in a pan with the rest of the water, the sugar, kecap manis and salt.

Cook the sauce

Let the sauce bubble gently for 8–10 minutes, stirring often so it doesn't stick, until thick. Stir in the lime juice. Add a splash of water if it gets too thick.

⏱9:00

Thread the skewers

Push 4–5 pieces of chicken onto each skewer, close together.

Grill

⏱9:00

Serve

Pour the peanut sauce over the satay or serve it in a bowl for dipping. Serve with sliced shallots, cucumber and rice.

History & Culture

The Story Behind the Dish

📍 Java, Indonesia📅 19th century🍢 ID

Satay is thought to have started on Java, perhaps inspired by the kebabs of Indian and Arab traders. Indonesian cooks made the pieces small, grilled them over charcoal and added sweet soy sauce and peanut sauce.

Today satay is sold from smoky street grills all over Indonesia, and there are dozens of regional styles made with chicken, goat, beef, fish or rabbit.