Chicken Satay with Rice and Cabbage Salad

By Culiora

Tender chicken skewers marinated in fragrant spices and seared to a smoky char, served alongside rich peanut sauce. Steamed jasmine rice and a crisp, tangy cabbage salad cut through the richness for a balanced meal.

• Servings: 4
• Prep time: 30 min
• Cook time: 25 min
• Total time: 55 min

Ingredients

• 600 g boneless, skinless chicken thighs, cut into 2.5 cm bite-sized pieces
• 2 pcs shallots, roughly chopped
• 3 clove garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp neutral cooking oil
• 1/2 tsp salt
• 12 pcs bamboo skewers, soaked in water for 30 minutes
• 120 g smooth peanut butter
• 1 clove garlic clove, finely grated
• 1 pcs red chili, finely chopped
• 150 ml coconut milk
• 1 tbsp kecap manis (sweet soy sauce)
• 1 tbsp lime juice
• 1/2 tsp salt
• 300 g jasmine rice
• 450 ml water
• 1/2 tsp salt
• 300 g white cabbage, very finely shredded
• 1 pcs carrot, peeled and julienned
• 2 pcs spring onions, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1/4 tsp salt

Instructions

1. Soak 12 bamboo skewers in warm water for at least 30 minutes to prevent them from burning.
2. Prepare the chicken marinade: blend or pound shallots, 3 cloves of garlic, grated ginger, ground coriander, ground turmeric, 2 tablespoons kecap manis, 1 tablespoon neutral oil, and 1/2 teaspoon salt into a smooth paste. Mix thoroughly with the diced chicken in a bowl, cover, and let marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
3. Cook the rice: rinse the jasmine rice under cold water until the water runs clear. Transfer to a medium saucepan with 450 ml water and 1/2 teaspoon salt. Bring to a boil over medium-high heat, cover with a tight-fitting lid, lower the heat to minimum, and simmer undisturbed for 12 minutes. Remove from heat and let steam covered for 10 minutes, then fluff with a fork.
4. Prepare the cabbage salad: whisk together rice vinegar, toasted sesame oil, sugar, and 1/4 teaspoon salt in a bowl until dissolved. Add the shredded cabbage, julienned carrot, and spring onions. Toss well and let stand for 10 minutes to lightly soften the cabbage.
5. Make the peanut sauce: combine peanut butter, 1 grated garlic clove, chopped red chili, coconut milk, 1 tablespoon kecap manis, lime juice, and 1/2 teaspoon salt in a small saucepan over medium-low heat. Whisk continuously for 3 to 4 minutes until warm, thickened, and smooth. Remove from heat and adjust consistency with a splash of warm water if necessary.
6. Thread 4 to 5 pieces of marinated chicken securely onto each soaked skewer, pressing them snugly together.
7. Heat a large cast-iron grill pan or skillet over medium-high heat with a light brushing of neutral oil. Cook the skewers in batches for 8 to 10 minutes, turning every 2 minutes, until charred on all sides and cooked through to an internal temperature of 75°C.
8. Serve 3 chicken skewers per person alongside a portion of warm jasmine rice and the crisp cabbage salad, with the warm peanut sauce spooned generously over or served on the side.