Saté ayam (Indonesian chicken saté): that's how you prepare it

If you like juicy meat, then this Indonesian chicken saté is a great option because you don't marinate it with one, but with two marinades. Juicy slightly spicy and above all very tasteful: this saté ayam steals the show on every rice table or barbeque.

There are so many delicious world kitchens, but the one in Indonesia is very high in our list of favorites After the Indonesian pandan cake we are more than happy to share another classic: the saté ayam, or: Indonesian chicken saté.

Get the recipe from the Basic Indonesian Book by Francis Kuijk, with 130 recipes, the book is a true reference rk for those who want to master all the tricks of Indonesian cooking. From ingredient lists to baking utensils and kitchen tips: this book makes you a master in Indonesian cooking in no time

Francis: “Chicken saté is my personal favorite when it comes to satay. It is one of my "go to" recipes when I make a rice table. The taste is subtle and the saté is a bit sweet and sticky. You actually grill saté on charcoal, but sometimes this is not feasible. Then choose to roast satay on an electric BBQ. If you don't have that, then the last choice is to fry the satay in a grill pan. Your saté will certainly be tasty, but with a different structure, slightly drier and certainly also with a different color. ”

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This is how you make Indonesian chicken satay (saté ayam)

Soak the skewers in water for at least 2 hours and cut the chicken into rectangular pieces of 2 x 3 cm.

Add ketjap manis, Add sugar, garlic, lemon juice and a sufficient amount of pepper and salt to the chicken cubes, knead the seasonings into the chicken cubes and let the chicken marinate overnight or at least 8 hours.

Thread the marinated chicken cubes lengthwise to the Make sure that the tip of the stick is well covered and that there are no gaps between the chicken cubes.

Light the barbecue and grill the satés on all sides, but do not bake them until cooked.

Mix all ingredients for the second marinade and dip each skewer with chicken marinade and briefly roast the satés. Serve the chicken satay with peanut sauce while it is still warm.

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The Basic Indonesian book by Francis Kuijk (Good Cook) is now in the bookstore for € 30.95

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The ultimate recipe for Indonesian chicken saté (saté ayam )