Sarah’s Satay Chicken

Sarah’s Satay Chicken

By 16 April, 2013

This yummy recipe is courtesy of chef Sarah Swan (ex Rockpool) who serves it to lucky young players and their friends at the Bangalow Footie Club canteen  in northern NSW on Friday nights and to the 1st grade and Reserve players on Saturday nights.  "This is the simplest of satay recipes – one for the kids!" says Sarah. "And the big kids! Additionally great with secondary cuts of beef which could be braised separately in coconut milk before adding to the sauce at the end."  Since moving north, Sarah has started the 100 Mile Table, a fabulous initiative for using local produce, and runs various pop-up restaurants in the northern NSW coastal  area.



Serves 6 to 8

Put the peanuts, water, garlic, dark soy, sesame oil, brown sugar, fish sauce, tamarind, cayenne and coconut milk into a blender. Blend until smooth.
Transfer the sauce to a large saucepan and bring gently to the boil. Add the diced chicken to the sauce, return to the boil then reduce the heat to a gentle simmer. Cook until the chicken is just cooked through, 5-10 minutes, stirring occasionally.
Check the consistency of the sauce at this point as it will have thickened during the cooking process. If you would like it thinner, simply add a little more coconut milk or water, then check the seasoning – add a little more fish sauce if it needs salt and a squeeze of lime to taste.
Serve the satay chicken in eight bowls, over steamed jasmine rice. Top each with a tablespoon of coconut cream, a good sprinkle of fried eschalots and coriander.
Tip: If refrigerating, the satay sauce will again thicken so adjust the texture and flavours when re-heating.

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