I love the way amazing food can conjure up vivid memories. I first tasted satay years ago at my mate Woody's 18th birthday party - his wonderful Malaysian mum had made chicken satay skewers. I can remember thinking that it was possibly the most delicious thing I had EVER eaten. Discovering Jimmy's Sate Sauce transported me straight back to that moment, eating chicken satay in Woody's garden - A levels behind us and a world of adventure ahead of us.
There is a huge, global Jimmy's Sate fan club out there and this recipe was found by a foodie mate of mine who popped in the other day to buy two more jars. He described Jimmy's as, 'the best thing I've ever bought in a jar!' Jimmy's is not a finished sauce, it's the key flavour base, with some simple additions it's easy to create outrageously tasty chicken satay.
Not only that, Jimmy's also makes the base for brilliant stir fries, salad dressings and soups. See our recipe for Malaysian Gado Gado Salad.
You can cook these skewers in lots of different ways, I generally grill them on a ridged grill pan and finish them in the oven. If you've got a BBQ going, they are fantastic cooked over coals, just make sure the BBQ isn't too hot when you start cooking. Alternatively, you can just bake them in a hot oven.
Jimmy's Chicken Satay Skewers Serves 8 800g Skinless and Boneless Chicken Thighs, cut into rough ¾inch cubes Satay Sauce Ingredients 6tbsp Jimmy's Sate Sauce 4tbsp Crunchy Peanut Buttter 20g Fresh Ginger, finely grated 4 Cloves of Garlic, finely grated 1tbsp Kecap Manis 4tbsp Plum Sauce or Honey 2tbsp Sesame Oil 250ml Coconut Milk 1tbsp Fresh Coriander, finely chopped Juice of 1 Lime Other items Lime Wedges Wooden Skewers, soaked in cold water for 1-2 hours
1. Soak your wooden skewers in cold water, ideally for at least an hour.
2. Cut the chicken into pieces and put on one side.
3. In a separate bowl, add in all the satay sauce ingredients and whisk together.
4. Keep 4-5tbsps of the sauce in a separate bowl to use as a dipping sauce later. Add the diced chicken to the rest of the sauce and mix thoroughly.
5. It's good to leave this chicken to marinade for as long as you've got time for, overnight is best but even 20 minutes will still make a difference.
6. Thread the pieces of chicken onto your skewers. I try to flap the chicken pieces over and skewer each one twice. This is a little time consuming but seriously worth it.
7. Add the remaining coconut milk to your reserved dipping sauce and gentle warm in a pan for a few minutes. This will help to release all those amazing flavours.
8. Cook the skewers on your ridged grill, BBQ or bake them in a hot oven (200°C) for around 25 minutes. If cooking them on a grill pan, I finish them in the oven for 10 minutes once they've nicely caramelised on the outside. If you are cooking them on a BBQ, they will take around 10-15 minutes to cook through.
9. Serve your satay with the dipping sauce and some lime wedges....heaven awaits.
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