HOW TO MAKE CHICKEN SATE SKEWERS

Ingredients

• 3 eschalots, roughly chopped
• 2 garlic cloves, quartered
• 2cm piece fresh ginger, peeled, roughly chopped
• 2 long red chillies, roughly chopped
• 500g chicken tenderloins, sliced crossways into 1cm pieces
• 1/3 cup ABC kecap manis
• Canola oil cooking spray
• 250ml can Malaysian sate sauce
• 1 tablespoon kecap manis, extra, to serve

 

1. Step 1

Place eschalot, garlic, ginger and chilli in the bowl of a food processor. Pulse until smooth. Toss chicken, eschalot mixture and kecap manis in a bowl to coat. Cover with plastic wrap. Refrigerate for 30 minutes.

2. Step 2

Thread chicken evenly onto skewers. Spray a chargrill pan with oil. Heat over medium-high heat. Cook skewers, in batches, for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm.

3. Step 3

Meanwhile, place sate sauce in a small saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until heated through. Place skewers on a platter. Drizzle with extra kecap manis. Serve with sauce.

Notes
Serves 6 as a starter.
You'll need 12 pre-soaked bamboo skewers.