Esquire recipe of the week
Total prep time: 1 hour 30 mins/ Serves: 2
400g chicken thigh (4 pieces)
1 long red chilli
60g galangal (if not available use fresh ginger)
50g red onion
100g sweet soy sauce
60g sweet chilli sauce
450g vegetable oil
340g peanut butter
*Roughly chop your lemongrass, chili, galangal, garlic and onion. Use a hand blender or food processor to make a paste. Place in a pot along with your vegetable oil.
*Bring your pot to the boil, remember to stir all the time and remove from heat.
*Add your sweet soy and sweet chilli and blend with stick blender.
*Pass sauce through a fine strainer. Divide sauce into two. Use one half to marinade your chicken. The other half add peanut butter and blend. That’s your sauce.
*The next day, make your satay chicken.
1 cup jasmine rice
1 cup coconut milk
1 cup water
Marinated chicken thigh
30g roasted peanuts (crushed)
40g sweet chilli
20g sweet soy sauce
80g bean sprouts
30g sweet potato (sliced thinly and fried)
20 g coriander (picked and washed)
1 lime (cut in half and gilled)
*Place rice, coconut milk and water in rice cooker cover and cook.
*In a hot pan cook your chicken, make sure you get nice brown colour on your chicken. Heat up satay sauce in a pot.
* On two large dinner plates place a mound of coconut rice, followed by two pieces of chicken and your satay sauce.
*Mix bean shoots with sweet chilli and place on sauce. Garnish with your fried sweet potato, peanuts, coriander and grilled lime.