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How to make Chicken sate skewers

Yield = 6
Prep time: 0:50
Cook time: 0:15
Total time: 1:05

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 satay sauce
  • 1 tablespoon kecap manis, extra, to serve

Method

  • 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.
  • 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.
  • 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.