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Satay Chicken Kebabs



  • 1.

    Dice chicken and thread on skewers and grill until cooked.

  • 2.

    Slice contents of the packet into quarters and add 1/2 cup boiling water. Stir well.

  • 3.

    Slowly add another 1/2 cup boiling water or as much as is needed to reach your desired consistency. (* NB: 150cc = 1 cup water)

  • 4.

    Pour over chicken when ready to serve and top with cucumber.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Satay Chicken Kebabs.


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