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The Cooking Community
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce ![]()
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Ingredients ![]()
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2 chicken breasts, cubed![]()
3 tbsp peanut butter![]()
3 tsp of Malaysian Satay spice blend (spice mountain)![]()
165 ml tin of coconut milk![]()
1 tsp oyster sauce![]()
Rice ![]()
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For the slaw![]()
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8 Brussel sprouts![]()
1 red onion![]()
1 carrot, I used half orange and half yellow![]()
Juice of 1/2 lemon![]()
1 tbs Mayo![]()
1.5 tsp oyster sauce![]()
1 tsp of sugar![]()
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To make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.![]()
Set half a side as the dipping sauce.![]()
With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.![]()
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Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.![]()
Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.![]()
Inspiration for this slaw was from MC professionals last nights tv watch.![]()
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Boil the rice until cooked, drain and set aside.![]()
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Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.![]()
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Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.![]()
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The spice blend is made up from;![]()
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Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....![]()
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It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.![]()
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Spice Mountain can be found in Borough Market but they do online orders .. well worth a look.
