Chicken Satay Skewers
Satay has always been a popular dish in Southeast Asia especially Malaysia and Indonesia
It's always been a street food normally served over a bed of charcoal .There are so many variation's of this dish but in the UK and especially in Chinese takeaways they're always deep fried. The reason being they don't have grills or ovens so everything has to be done this way.The good thing is you can barbeque them at home or even cook them in the oven,making them a lot healthier but people will always ask how they are cooked in a Chinese ,the main reason for this video.You decide whichever way you want to make them.Ingredients vary from takeaway to takeaway .The all have their own secret recipe.This is a scaled version from my own takeaway using the exact same ingredient which i have adapted for home use .Enjoy
Recipe
900 grams thinly sliced chicken breast
2 tsp Malaysian curry powder
1/2 tsp turmeric powder
3 tsp chicken powder
1 tbls sugar
1 tsp msg
1 heaped tbls Jimmy's sate sauce
2 tbls coconut cream
1/2 tsp light soy sauce
1 tbls vegetable oil
4 tbls potato starch
Marinate overnight before threading onto skewers.
Deep fry in vegetable oil for approximately ten minutes until cooked .Temp 150 degrees
Serve with your own favourite satay sauce
The version in the video is my go to satay sauce now after experimenting with different measures etc
You will all have your own way so just stick to whatever you prefer .This my preffence.Thanks guys.
BOUT ALEX
Alex was Born in 1958 and bred in small village in Glasgow.I've worked in various Chinese takeaways now as a delivery driver for over a decade now.
Most of what i've learned by watching the chefs.I've had no formal training but worked as chef in
an Indian takeaway for many years,also as a delivery driver but after constantly annoying the chef he let me cook a few things and eventually progressed to a chef.I only drive for them in the Chinese unfortunately but always manage to pick up a few things
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In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm immersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
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#chickensatay #jimmyssatesauce