Description
Tangy and slightly sweet sauce "Satay" with a pronounced nutty flavor. He's good as a dip. But today I use the idea of Jamie Oliver and I use the sauce twice in one dish to create a crust when cooking grilled chicken and for serving meals in tortillas.
Ingredients
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Coconut milk
200 ml
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Ginger
1 tsp
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Garlic
2 tooth
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Chili
0.5 piece
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Brown sugar
1 Tbsp
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Peanuts
100 g
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Soy sauce
2 Tbsp
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Sauce
2 Tbsp
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Parsley
-
Salt
-
Chicken fillet
500 g
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Cucumber
2 piece
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Radishes
5 piece
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Parsley
-
Green onions
-
Sauce
-
Salt
-
Vegetable oil
1 Tbsp
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Pellet
3 piece
Cooking
In a saucepan pour the coconut milk, add peanuts, which need to pre-fry, remove husks and a little crush.
There add brown sugar, finely chopped chilli, ginger and chopped garlic.
Put the saucepan on a medium heat, bring mixture to a boil, cover with a lid and cook on slow fire 5-7 minutes. Grind the sauce in a blender until smooth. Add the soy and fish sauces, again, all mix blender and, if necessary, season with salt to taste.
A couple of tablespoons of the sauce set aside for cooking chicken, remaining sauce and mix up the finely chopped parsley.
To the thick part of chicken, make a few deep cuts, a little salt, coat generously with the Satay sauce, rubbing sauce and made the cuts. Fillet and leave for 10-15 minutes at room temperature.
Preheat grill (or grill pan). Sprinkle chicken with vegetable oil. Spread the meat on the grill...
... and fry on both sides until Golden brown.
Next, I slightly lowered the flame, covered the chicken with a piece of foil, put on top of the empty saucepan with a lid, and thus brought the meat until fully cooked, turning it from time to time.
Fillet ready remove from the grill, allow to rest 5-10 minutes. At this time, chop the cucumbers and radishes thin slices, tortillas warmed on both sides in a dry pan. "Rested" fillet cut across the grain into thin slices. Serve the dish by spooning over the cakes sliced chicken, slices of vegetables, Dobrev a generous helping of Satay sauce and sprinkle chopped herbs.
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