0.5 level tbsp Brown sugar
300 g Corn-fed chicken breast
0.5 tsp Cumin
125 g Fresh peanuts
3 clove, tsp Garlic
25 g Ginger
1 tsp Ground coriander
0.5 tsp Ground ginger
1 level tbsp Sambal oelek
0.5 level tbsp Sesame oil, toasted
2 tbsp Soy sauce
125 ml Soya milk
1 level tbsp White rice vinegar
Method Cut the chicken into 2 cm thick slices and place on 8 wooden skewers. Peel and chop garlic and ginger. Mix the ginger and half of the garlic together with rice vinegar, sesame oil, coriander, ground cumin, 1 tbsp soy sauce and ½ tbsp sambal oelek in a bowl and leave the meat to soak for at least 2 hours.
Ingredients
300 g Corn-fed chicken breast, 1.5 clove, tsp Garlic, 25 g Ginger, 1 level tbsp White rice vinegar, 0.5 level tbsp Sesame oil, toasted, 0.5 tsp Ground coriander, 0.5 tsp Cumin, 1 tbsp Soy sauce, 0.5 level tbsp Sambal oelek
To make the peanut sauce, toast the peanuts in a pan over a high heat. Add the rest of the garlic, sugar, 1 tbsp soy sauce, soya milk, ½ tbsp sambal oelek, ginger and coriander powder and simmer for 30 minutes, stirring frequently. Blend to a fine purée with a hand blender and season with salt and pepper to taste.
Ingredients
125 g Fresh peanuts, 1.5 clove, tsp Garlic, 0.5 level tbsp Brown sugar, 1 tbsp Soy sauce, 125 ml Soya milk, 0.5 level tbsp Sambal oelek, 0.5 tsp Ground ginger, 0.5 tsp Ground coriander
Pour a little olive oil in a frying pan and cook the meat in it for 3 to 4 minutes on each side.
Arrange the skewers on plates, pour the peanut sauce on top and garnish with fresh coriander. Jasmine rice makes the perfect side.
619.5
58.43 g
36.40 g
14.52 g
