Chicken Satay

Name: Chicken Satay
Yield: 10
Ingredients: 120.0g Shallots; 30.0g Garlic; 40.0g Young Ginger; 60.0g Galangal; 80.0g Lemongrass; 300.0g Filtered Water; 16.0g Turmeric Powder; 8.0g Chilli Powder; 8.0g Coriander Powder; 4.0g Fennel Powder; 4.0g Cumin Powder; 250.0g Fine Sugar; 140.0g Knorr Rock Sugar Honey 3kg; 20.0g Knorr Chicken Stock 500g; 1000.0g Chicken, chopped (cube); 0.0 Satay Marination Paste

This Pennisular Malaysian heritage cuisine is best served with a tasty bowl of peanut sauce.

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Aromatics

Shallots 120.0 g
Garlic 30.0 g
Young Ginger 40.0 g
Galangal 60.0 g
Lemongrass 80.0 g
Filtered Water 300.0 g

Satay Marination Paste

Turmeric Powder 16.0 g
Chilli Powder 8.0 g
Coriander Powder 8.0 g
Fennel Powder 4.0 g
Cumin Powder 4.0 g
Fine Sugar 250.0 g
Knorr Rock Sugar Honey 3kg 140.0 g
Knorr Rock Sugar Honey 3kg

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Per Piece (Bottle) RM0.00

Per Carton (4 x 3 kg) RM0.00

Product added to cart: Knorr Rock Sugar Honey 3kg

Recommended Retail Price
Knorr Chicken Stock 500g 20.0 g
Knorr Chicken Stock 500g

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Per Piece (Pouch) RM0.00

Per Carton (12 x 500 g) RM0.00

Product added to cart: Knorr Chicken Stock 500g

Recommended Retail Price

Chicken Satay

Chicken, chopped (cube) 1000.0 g
Satay Marination Paste

Malay

Main Course

Chicken

This Pennisular Malaysian heritage cuisine is best served with a tasty bowl of peanut sauce.

...

Preparation

Aromatics
- Cut all aromatic ingredients into smaller pieces
- Add water and Blend into smooth paste
Satay Marination Paste
- Mix all the ingredients of B into the paste
- Stir well to balanced the flavour
Chicken Satay
- Marinade the brine chicken with the paste thoroughly for at least 12 hours in chiller.
- Bake or grill it to cook and tender.
- Serve with peanut sauce.