John Myers
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Gà Xào Saté Chicken with Saté
The perfect gà xào saté chicken with saté recipe with a picture and simple step-by-step instructions.
Satay sauce
- 1 tbsp Oil
- 1 Onion
- 400 ml Vegetable broth
- 3 tsp Satay powder
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- Pepper
rice
- 1 Cup Whole grain basmati rice
- 2 cups Water
- Salt
Satay chicken
- 1 Chicken breast
- 4 tsp Satay powder
- 4 tbsp Fish sauce
- Pepper
- 2 tbsp Strength
- Oil
- 4 Stems Fresh coriander, chopped
Satay sauce
- Finely chop the onion. Heat the oil in a saucepan and stir-fry the onion for 5 minutes. Then deglaze with the vegetable stock, stir in the satay powder, fish sauce and soy sauce and season with pepper. Let it reduce a little over a low heat for about 10 – 15 minutes.
rice
- Wash the rice thoroughly under cold running water, then put it in a saucepan, add the water and a big pinch of salt. Now bring the pot to the boil and let it boil up to the boil.
- Then turn off the stove, be sure to leave the lid on the pot and the pot on the stove top and now you can safely forget about the rice. In 20 minutes, all the liquid should be gone and the rice should be perfect, and the good thing – it can’t stick.
Satay chicken
- Cut the chicken breast into strips and place in a freezer bag and add the starch and distribute the starch so (with your hands from the outside) that the chicken strips are well coated with starch.
- Heat some oil in a pan and fry the chicken strips all around, add the fish sauce and satay powder, season with pepper and cook for 5 minutes while turning.
finish
- Place the rice on a plate with the help of a serving ring, add the meat and either pour the sauce directly over the rice, or serve the sauce in small serving bowls. Sprinkle with chopped coriander.
- We had an Asian cucumber salad with it, see my KB: Asian cucumber salad
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