Chicken Satay Skewers with Gado Gado

Embark on a flavorful journey with these Chicken Satay Skewers accompanied by the vibrant Indonesian salad, Gado Gado. Marinated in a rich Satay Chicken stir-fry sauce, the succulent chicken thigh cubes are threaded onto skewers and grilled to perfection. Paired with a refreshing medley of blanched vegetables, boiled eggs, and roasted peanuts, this dish is a harmonious fusion of textures and tastes that’s both satisfying and delightfully exotic.

PREP 15 MINS + MARINATING TIME

COOK 20 MINS

SERVES 4

INGREDIENTS:

• 750g chicken thigh fillets, cut into 4cm cubes
• 200g Passage to Asia Satay Chicken stir-fry sauce
• 150g green beans, trimmed
• 3 cups finely shredded Savoy cabbage
• 1 carrot, finely shredded
• 1 Lebanese cucumber, thinly sliced diagonally
• 1 small red onion, thinly sliced
• 4 eggs, hard-boiled, halved
• Roasted peanuts, chopped, to serve
• 12 small wooden skewers, pre-soaked

INSTRUCTIONS:

1. Begin by placing the chicken thigh cubes in a bowl and adding the Passage to Asia Satay Chicken stir-fry sauce. Reserve 1/4 cup of the sauce for serving. Stir the chicken and sauce together until well combined. Cover the bowl and let the chicken marinate for about 30 minutes. While marinating, thread the marinated chicken cubes onto the pre-soaked wooden skewers.
2. In the meantime, prepare the blanched vegetables for the Gado Gado. Bring a medium saucepan of water to a boil. Prepare a large bowl filled with iced water. Blanch the green beans in the boiling water for 2 minutes, or until they are just tender. Transfer the beans to the iced water to stop the cooking process. Repeat the blanching process for the shredded Savoy cabbage and carrot, transferring each batch to the iced water after blanching.
3. Preheat your oven to 180°C (356°F). Drain the blanched vegetables and arrange them, along with the sliced cucumber, red onion, and halved hard-boiled eggs, onto a large platter to create the Gado Gado salad.
4. Heat a chargrill over high heat or use a large non-stick frying pan over medium-high heat. Line a baking tray with baking paper. Chargrill the skewers for approximately 8 minutes, or until they are browned on all sides. Transfer the skewers to the prepared baking tray and place them in the oven for an additional 10 minutes, or until the chicken is cooked through.
5. To serve, arrange the Chicken Satay Skewers on a platter alongside the Gado Gado salad. Drizzle the reserved Satay sauce over the skewers and sprinkle the chopped roasted peanuts on top.

Elevate your dining experience with the delightful fusion of Chicken Satay Skewers and Gado Gado. The tender and flavorful chicken skewers, marinated in Satay sauce, perfectly complement the refreshing crunch of blanched vegetables and the satisfying richness of roasted peanuts. This dish offers a vibrant and exotic blend of flavors and textures that captures the essence of Indonesian cuisine. Whether enjoyed as a main course or shared as an appetizer, these Chicken Satay Skewers with Gado Gado will transport your taste buds to a world of culinary delight.