Satay chicken as a main dish is one of the most underrated dishes out there and is not normally a big seller because of it, which is odd as most people who have bought from our webstore normally have a jimmy's on there order. I've show this a fair few times in one form or another and I promise this will be that last satay for awhile lol.
Wok we use: https://amzn.to/3ZMGqdC
Cooking spoon: https://amzn.to/3Xjxxqx
Chopping board: https://amzn.to/3XFgI97
Cleaver I used: https://amzn.to/3XvaXLc
1 Chicken breast
1/2 small onions
1/3 chopped green pepper
1/3 sliced carrot
Handful of tinned pineapple
I tsp aged garlic purée
1/2 tsp salt
1 tbsp Jimmys satay https://www.chinandchoo.com/product-page/jimmy-s-satay-sauce
1 tbsp Chinese rice wine
1 1/2 tbsp sugar
1/2 tsbp chilli flakes https://www.chinandchoo.com/product-page/rajah-crushed-red-chilli-flakes-400g
Potato starch slurry https://www.chinandchoo.com/product-page/potato-starch-500g
2 tbsp veg oil
Place your chicken breast into a sauce pan full of water and poach.
Make sure the temp of the water never goes over 90c and stays above 80c.
The chicken is done when the internal temp of the chicken reaches 80c.
Take it out and place it into cold or iced water, when its cool, place into the fridge until its fridge cold.
When your ready cut the chicken into slices, you do this cold because if you try it when its hot or warm you're likely to tear the meat.
When your chicken is cut and your ready to go place your veg oil into a wok and when hot add your onions and brown for 5-10 seconds, then add your pineapple, salt and MSG.
When your pineapple starts to caramelised add your chicken and cook until the chicken is browed.
Now add your garlic puree and satay sauce, mixing and stir fry for 15-20 seconds.
Then add your water, sugar and Chinese rice wine.
Bring to the boil then thicken with your potato starch slurry, as always add a small amount at a time, you can add but you can't takeaway.
Sprinkle over some chilli flakes to finish.
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