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Chinese Chicken Satay



  • 1.

    Combine all marinades with the chillies, onions and garlic, mix well and add the sesame oil.

  • 2.

    Cut the chicken into even sized pieces about 2cm square and toss into the marinade.

  • 3.

    Marinate the chicken in the fridge for at least 1 hour.

  • 4.

    Thread onto skewers and grill on a very hot grill plate for about 3-5 minutes each side, turning once.

  • 5.

    Place the left over marination into a saucepan, add one can of coconut cream and bring to a vigorous boil. Simmer for 5 minutes. (I know this bit isn’t Chinese but I like the flavour!)

  • 6.

    Serve on steamed rice, pour over coconut sauce.


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Andrew Graham

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


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