Chicken Satay with Mango Salad

Recipe by Jr. Sous Chef Kent

The best of both worlds, featuring one of Singapore’s most popular dishes with a twist of Thai flavours. Tender, flavourful meat that is charred to perfection, paired with a refreshing side of mango salad that packs a punch. Irresistible!

Chicken Satay Ingredients:

• 600g boneless chicken thigh (skin-off and cut 2cm by 2cm)
• 108g fine sugar
• 9g fine salt
• 9g coriander powder
• 9g cumin powder
• 2g five spice powder
• 5g meat curry powder
• 5g chilli powder
• 2g white pepper powder
• 15g turmeric powder
• 18g shallot
• 15g old ginger
• 30g lemongrass
• 60g blue ginger
• 120g oil

Chicken Satay Directions:

Step 1: Add chicken thigh, salt and sugar into a bowl and mix it well.

Step 2: Add in coriander powder, cumin powder, five spice powder, meat curry powder, chilli powder and white pepper powder to the chicken thigh mixture.

Step 3: Blend peeled shallot, peeled garlic, old ginger, lemongrass, blue ginger and oil until you get a smooth mixture.

Step 4: Add blended mixture to the chicken thigh.

Step 5: Put the chicken thigh in a container or Ziplock bag and place it into the fridge to marinate overnight.

Step 6: Pan seared or charcoal grill the marinated chicken 3-5 minutes.

Peanut Gravy Ingredients:

• 500g grated roasted peanut
• 30g curry powder
• 60g peeled shallot
• 60g peeled garlic
• 10g lemongrass
• 3g chilli padi
• 15g old ginger skin off
• 200g tamarind water
• 250g fine sugar
• 20g fine salt
• 1 pulp Pandan leaves
• 10g coconut cream
• 100g cooking oil
• 1 pieces of cinnamon stick
• 3 pieces of star anise
• 5 pieces of cardamom seed
• 250ml water

Peanut Gravy Directions:

Step 1: Blend shallot, garlic, old ginger, lemongrass and chilli padi until you get a smooth mixture.

Step 2: Heat up oil in a pot, add in cinnamon, star anise, cardamom. And heat it till the aroma of the spices is released, then proceed to remove the spices from the pot.

Step 3: Pour the blended mixture into the pot and fry it over low heat.

Step 4: Stir it for approximately 10 minutes till the fragrance is released.

Step 5: Add curry powder, grated peanut and stir it for around 3 minutes, then proceed to add water.

Step 6: Tie the pandan leaves into a knot and add it into the pot.

Step 7: Add tamarind water, sugar, salt and allow it to simmer down till you get a slightly thick mixture. Remove the pandan leaves and finish off with coconut cream.

Thai Mango Salad Ingredients:

• 160g green Thai mango (shredded)
• 50g sliced red onion
• 2 pieces of chilli padi
• 30g chopped coriander leaves
• 5g chopped mint leaves
• 15ml fish sauce
• 10g fine sugar
• 5ml lime juice

Thai Mango Salad Directions:

Mix all the ingredients in a bowl, toss it well.

-Jr. Sous Chef Kent