Tuesday, February 8, 2011

Chicken Satay Mk2

Hello again! I've been remiss on my posting, but now I'm back.

We had a few leftovers the other night; a garlicky chicken stock from a roast chicken, some pieces of cold roast chicken, and the usual selection of seasonal veggies; so it was time for another chicken satay. Especially as my thoughts have turned to the island of Bali, where LW and I and a couple of good friends from Melbourne are heading in August...

I cooked the rice in the garlic and chicken stock for a rice that was quite delicious, and a wee bit "Heinanese"

I made a salad by finely dicing the tomatoes and cucumber, and then adding some coarsely ground roast cashews. I added parsley (because the coriander has all gone to seed) and Vietnamese basil, & then dressed it with a combination of rice wine vinegar, fish sauce and olive oil.

The chicken was too friable to stay on skewers, so I shredded it and fried it until frispy in hot oil, and then added a satay sauce made from peanut butter and all the usual condiments. In the frying pan it instantly curdled and clung to the fried chicken like a shy toddler to it's mother's leg.

I then served it all up, and within a matter of minutes, it was gone, and all we had left was a delicious aftertaste.

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