CHICKEN SATAY

Ingredients

  • 2 g Curly Lettuce
  • 5 g Shallots
  • 1 ½ tsp D’Natural Coconut Sweet Sauce
  • 100 g Raw Chicken Fillet (10 skewers, 30 pieces, each weighing about 3.3 g)
  • 30 g Gado-gado Seasoning
  • 30 ml Water
  • 1 serving Pickles
  • 2 g Large red chili
  • 1 serving Sambal

Pickles

  • 7 g Cucumber
  • 7 g Carrot
  • 3 g Shallots
  • 0.5 g Natural Salt
  • 3 tsp Apple Cider Vinegar

Sambal

  • 10 g Bird’s Eye Chili
  • 2 g Garlic
  • 0.5 g Natural Salt
  • 2 g Candlenut

Directions

  1. Preparing the Sambal Satay:
    1. Boil the bird’s eye chili, garlic, and candlenut.
    2. Blend the boiled ingredients until smooth.
    3. Season the sambal with natural salt.
  2. Preparing the Pickles:
    1. Cut the cucumber, carrot, and shallots into small cubes.
    2. Add natural salt and apple cider vinegar, then mix well.
  3. Preparing the Chicken Satay:
    1. Cut the chicken fillet into 30 pieces, each weighing about 3.3 g.
    2. Skewer the chicken pieces, placing 3 pieces on each of the 10 skewers.
    3. Marinate the chicken skewers in D’Natural Coconut Sweet Sauce.
    4. Grill the chicken skewers in a skillet for 3 minutes, turning them occasionally until fully cooked.
  4. Serving:
    1. Place the grilled chicken satay on a serving plate.
    2. Garnish the plate with curly lettuce and the prepared pickles.
    3. Pour the gado-gado seasoning (mixed with water) over the satay.
    4. Add large red chili and shallots as garnishes.
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