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. ”