Chicken satay (Rommelsbacher BG 1650 oven)

Category: Meat dishes
Kitchen: dutch
Chicken satay (Rommelsbacher BG 1650 oven)

Ingredients

chicken fillet or thighs, boneless and skinless 350-400 grams
Marinade sauce
oyster sauce 1 tbsp. the spoon
fish sauce 2 tbsp. spoons
soy sauce 2 tbsp. spoons
sesame oil 1 tbsp. the spoon
honey 1 tbsp. the spoon
lime juice 1-2 tbsp. spoons
lime zest 1 tsp
garlic 2 teeth
ginger 1-2 centimeters
hot chili pepper small 1 piece (to taste)
coriander 1/2 tsp
zira 1/2 tsp
corn starch 1 tsp
-------- ------
wooden skewers or mini skewers

Cooking method

  • Chicken satay (Rommelsbacher BG 1650 oven)Cut the chicken fillet or thighs (I have thighs) into small pieces. Try to keep the pieces of the same size and free from debris.
  • Marinade sauce
  • Chicken satay (Rommelsbacher BG 1650 oven)Pour all kinds of sauces, honey into a bowl. Grate garlic and ginger, chop chili. Remove the zest from the lime and squeeze out the juice. Grind coriander and cumin in a mortar. Mix everything by adding sesame oil (you can take any)
  • Chicken satay (Rommelsbacher BG 1650 oven)Try it and adjust the flavor. Maybe someone needs some salt or spice.
  • Chicken satay (Rommelsbacher BG 1650 oven)Put the meat in the marinade, stir. Tighten the bowl with plastic wrap and refrigerate for a couple of hours.
  • In the meantime, soak the wooden skewers. I cooked satay in the oven Rommelsbacher BG 1650... It has a grill function. You can cook satay in any oven, contact grill or grill.
  • Chicken satay (Rommelsbacher BG 1650 oven)We take out the meat from the marinade, string it on skewers.
  • Chicken satay (Rommelsbacher BG 1650 oven)We put the satay on the grate (put a tray for collecting juices from below) and send it to the oven under the grill. The oven is preheated to maximum.
  • Chicken satay (Rommelsbacher BG 1650 oven)Satay is prepared very quickly, so we are watching. As soon as one side turns brown, we turn it over to the other. The meat was grilled for about 20 minutes.
  • Chicken satay (Rommelsbacher BG 1650 oven)While the meat is fried, add starch to the marinade, stir and put on fire. Bring to a boil with constant stirring.
  • Chicken satay (Rommelsbacher BG 1650 oven)Reduce heat and boil the sauce until thick.
  • We take out the skewers and immediately serve the meat with sauce. For a side dish, you can boil rice or make a vegetable salad.
  • Chicken satay (Rommelsbacher BG 1650 oven)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

The recipe was spied on by Alexey Onegin.

Satay is grilled skewered meat served with sauce. Satay can consist of diced or sliced ​​chicken, goat, lamb, beef, pork, fish, and other meats, or tofu. A more modern version uses coconut vein skewers, although bamboo skewers are also often used. It is usually grilled or barbecued over wood or charcoal and then served with a variety of spices.
Satay is allegedly an invention of Javanese street vendors as an adaptation of Indian kebabs. This theory is based on the fact that satay became popular in Java after the influx of Tamil Muslims and Arab immigrants to the Dutch East Indies in the early 19th century. The meat used by Indonesians and Malaysians in satay - lamb and beef - is also not banned by the Arabs and is not as popular in China as pork and chicken.
From Java, satay spread through the Malay Archipelago, and as a result, numerous variations of this dish appeared. Towards the end of the 19th century, satay crossed the Strait of Malacca to neighboring Malaysia, Singapore and Thailand. In the 19th century, the term "migrated", presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known as sosatie. Dutch brought this dish, as well as many other Indonesian dishes to Netherlandsthereby influencing Dutch cuisine.

So today our princess will taste almost her own national dish.

It's so delicious !!!! The softest, spicy meat that melts in your mouth (unless, of course, you dry it out). Spicy, flavorful sauce. It is something. Highly recommend!

Tusya Tasya
Angela, what meat! Directly from the photo you can see that it is melting in the mouth. Ehh, no Thai fish and oyster sauces. And without them it won't be. But at least I'll see what the princesses eat. The recipe and presentation are great as always!
ang-kay
Natashathanks for the praise. Are there really no Chinese-Vietnamese shops in Kherson? And in stores in such large cities should be. Take a closer look)
Ilmirushka
Angela, of course, I make something similar from chicken, but this is usually in the form of kebabs in an electric kebab maker. And then where can I get these oyster and fish sauces .... Or are these sauces handmade?
ang-kay
Ilmirushka, thanks for stopping by. We also do not sell. I have all these sauces thanks to Zhannptica. She gave me a parcel. But all this can be bought in big cities or from the Chinese-Vietnamese in their shops. So everything is purchased.
Tanyulya
Angela, what photos! Class!
ang-kay
Tanyulya, Thank you. what a pity you don’t eat meat! meat is just a "bomb"
kristina1
Angela, awesomely tasty and beautifully served, we can do it a little differently, but the meaning does not change, the meat is very soft, tender, Angela, you are just smart, smart, so I can decide to put out a recipe one day, I'll turn to you while in the reeds, well, at least I have already learned to write, thank God .., I will study ..
Helen
ang-kay, come on, Angela ... she has done beauty and deliciousness again ... straight, not a minute of peace, you have ...
ang-kay
kristina1, Helenthanks girls. Try to cook. Unusually tasty)
Quote: kristina1
I’ll make up my mind, maybe one day I’ll put out a recipe, I’ll turn to you,
Why not expose? How we can help)
Zhannptica
Oh, I'm like that)))))))
Thanks for the tasty treat
ang-kay
JeanneI don't even doubt it. Use it for health)

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