Satay is one of the many popular Malay dishes here in Singapore which involves skewed meat and really delicious peanut sauce. Our love for home cooked food see us making our very own satay chicken! To make it healthier, we reduced the amount of sugar, oil and salt required for this dish. So we created Share Food's very own 'Healthier Option' Satay Chicken!
| Servings | Prep Time |
| 5 to 7 people | 45 minutes |
| Cook Time |
| 45 minutes |
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Satay is one of the many popular Malay dishes here in Singapore which involves skewed meat and really delicious peanut sauce. Our love for home cooked food see us making our very own satay chicken! To make it healthier, we reduced the amount of sugar, oil and salt required for this dish. So we created Share Food's very own 'Healthier Option' Satay Chicken!
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Ingredients
- 250 g chicken breast meat diced (250克鸡胸肉，切块)
- 250 g chicken thigh meat diced (250克鸡腿肉,切块)
- 8 tbsp oil （8汤匙油）
- 350 g peanuts raw (350克生花生)
- 100 g assam paste (100公斤亞参)
- 200 ml water (200毫升水）
- 500 g coconut water mix 400g Coconut Milk with 100ml of water（500克稀椰奶：400克椰奶和100毫升水）
- 2 tsp coriander powder (2汤匙芫荽粉)
- 5 tsp sugar (5汤匙糖）
- 3 tsp salt (3汤匙盐，调味）
Chilli Paste, to blend (辣椒酱,搅和)
- 25 g ginger remove skin, sliced （25克生姜，去皮，切片）
- 25 g galangal remove skin, sliced （25克高良姜，去除皮肤，切片）
- 25 g tumeric remove skin, cut into small pieces （25克姜黄，去除皮肤，切片）
- 20 shallots （20葱头）
- 10 candle nuts （10个蜡烛坚果）
- 8 cloves garlic （8瓣大蒜）
- 1 tsp cumin seeds （1茶匙孜然籽）
- 1 tsp fennel seeds （1茶匙茴香籽）
- 1 stalk lemon grass sliced （1个香茅，切片）
- 40 g dried chilli soak for 10 mins and drained （40克辣椒干，浸泡10分钟，沥干）
- 150 ml water （150毫升水）
Chicken Marinade，to blend (鸡肉的调味料,搅和）
- 10 g tumeric remove skin, cut into small pieces （10克姜黄，去除皮肤，切片）
- 1 tsp cumin seeds （1茶匙孜然籽）
- 1 tsp fennel seeds （1茶匙茴香籽）
- 1 stalk lemon grass sliced （1个香茅，切片）
Garnish, optional (配菜, 随意)
- 1 onion (1个洋葱）
- 1 cucumber （1个黄瓜）
Instructions
Step 1: Marinate Chicken
- In a mixing bowl with the diced chicken, pour blended marinades and mix well. Cling wrap and put it into the chiller for 30 mins. (鸡肉去皮和脂肪，切成小方块。放入搅拌碗里，倒入腌料。腌30分钟。)
Step 2: Prepare the Assam Juice
- In a bowl with 100g of Assam paste with seeds, pour in 200ml of room temperature water. Use hand to knead the water with the Assam paste. Remove seeds and impurities using your hands or a sieve. Set aside the thick Assam juice. （在一个碗里，用手揉合亞参和200毫升的水。用手或筛子去除杂物和种子）
Step 3: Prepare the peanut
- In a heated wok, dry-fry the peanuts for about 10 mins till it skin turns to dark brown. Transfer the peanut into a blender. Do not over-blend it, the course blended peanut adds texture to the dish. （在热炒锅里，加入生花生，干炒10分钟直到皮的颜色变成淡棕色。把花生倒入搅拌器里粗搅。不要过度搅它，粗花生可以增加口感。）
Step 4: Cook Satay Sauce
- In a wok with heated oil, add in blended paste and stir-fry till fragrant and oil surfaces on the chilli paste. Pour in Assam juice and mix well. Season with salt, sugar, coriander powder and mix in coconut milk. Pour in peanut and cook for another 10 mins till the sauce thickens. Set aside (在一个炒锅里，热油。倒入辣椒酱, 翻炒至到辣椒酱释放香味和油浮面。倒入亞参汁，混合翻煮。放入糖，盐，芫荽粉，椰奶和处理好的花生。拌匀，许它再煮10分钟，直到酱汁变得浓稠。)
Step 5: Sauté the chicken
- Heat oil in pan, sauté the marinated chicken until it’s cooked. (在一个炒锅里，热油。把鸡肉煎熟。)
Step 6: To serve
- In a serving bowl, place chicken on the bowl. Pour satay sauce over it and garnish with onion and cucumber. （把鸡肉放在碗里，倒上沙爹汁与洋葱和黄瓜一起享用。）