INGREDIENTS
Chicken satay
150 g smooth peanut butter
½ tsp chilli powder
2 tbsp light soy sauce
¼ cup (60 ml) rice vinegar
20 g honey
¼ cup (60 ml) water
800 g chicken thigh fillets, cut into strips
16 wooden bamboo skewers, soaked in water for 30 minutes
Ginger rice
400 g (2 cups) basmati rice
1 tbsp light soy sauce
2 whole star anise
1 inch ginger, thickly sliced
3 cm piece ginger (15 g), thickly sliced
750 ml (3 cups) chicken stock
To serve
¼ cucumber, sliced
Coriander leaves
Crispy shallots
Black sesame seeds
Miele Accessories
METHOD
Chicken satay
- Mix the peanut butter, chilli powder, soy sauce, rice vinegar and honey
with the water. Reserve half of sauce for serving. - Mix remaining sauce with the chicken and thread onto the skewers. Allow to marinate for 20 minutes.
- Preheat the oven on Fan Grill at 200°C.
- Place the skewers on a grilling and roasting insert in universal tray. Place in the oven on shelf position 4 and cook for 10 minutes, turning half way.
Ginger rice
- Place the rice into an unperforated steam container with the remaining ingredients.
- Place into the steam oven and Steam at 100°C for 15 minutes.
To serve
- Serve the rice into bowls with the skewers placed on top.
- Spoon the reserved satay sauce over the skewers and garnish with cucumbers, coriander, crispy shallots and black sesame seeds.
Alternative appliance method
Induction
- Preheat the plate on medium-high heat, induction setting 7, and cook for 4 minutes on each side.
APPLIANCE / FUNCTION
Miele
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