“Satay” is highly associated with Asian food. What most people don’t know is, there are many kinds of satay. In Indonesia alone, to mention a few, there is Satay Padang (a name of a city in West Sumatra), which is a beef satay with curry sauce. There is Mutton Satay that’s normally served with sweet soy sauce. There is Satay Bali, that’s normally made with fish or shrimp and lots of herbs (using lemon grass instead of wooden skewers) served with no sauce. Then there is the simple Chicken Satay, that comes in hundreds of variations.
Here, to be specific, I am going to share the recipe (that I learned from a good friend of mine) of Chicken Satay for the unprivileged cooks. The kind of cooks that may have limited resource, yet still wants to have a bit of Asian flare once every blue moon.
- 15 wooden skewers (soaked in water)
- 3 chicken breast
- 6 tbs of sweet soy sauce
- 5 cloves of garlic
- 1 red chili
- 3 tbs corn starch (maizena)
- 1 tbs cooking oil
- Cut chicken breast in bite size cubes
- Marinate with crushed garlic, 3 tbs of sweet soy sauce & sliced chili. Leave it for minimum 30 minutes.
- Skew the chicken and arrange the skewers on a tray
- Sprinkle corn starch (maizena) all over the satay, turn them and do the other side. This is to retain the juice, so you’ll have moist Chicken Satay.
- Put your stove on high heat.
- Prepare your grill/pan, coat with cooking oil. Wait until sizzling hot.
- Put the skewers and close the lid of your pan/grill.
- After 3 minutes, turn the skewers and cook the other side for another 3 minutes.
- Serve with soy sweet sauce
You can make a fancier sauce using peanut butter (mix peanut butter, garlic, chili, sweet soy sauce saute for 5 minutes)