Home Recipes Chicken saté

Chicken saté

of roasted chicken thighs with three sauces

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Ingredients

For 10 servings

Chicken saté

1200 g chicken thighs

200 ml soy sauce

50 ml sushi vinegar

200 ml soybean oil

50 ml sesame oil

50 g sambal

20 g ginger

5 cloves of garlic

2 shallots

50 g galangal

Coconut sauce

500 ml coconut cream

300 ml Debic Culinaire Original 20%

100 ml poultry stock

1 lemon grass

10 g ginger root

10 g galangal sea salt

Peanut sauce

200 g roasted peanuts

20 ml sunflower oil

100 ml poultry stock

20 g sambal soy sauce

Soy sauce

100 ml soy sauce

300 ml poultry bouillon

cornflour

Pearl onions

150 g pearl onions

50 ml Debic Roast & Fry

1 g sea salt

Garnish

100 g chopped peanuts

5 eryngii mushrooms

50 g chopped chives

Preparation

Chicken saté

Make the marinade for the chicken.

Clean and sweat the garlic, ginger,

shallots and galangal in a pan with oil.

Crush the lemongrass and add to the rest of the ingredients.

Add the soy sauce, sesame oil, vinegar and soybean oil and remove from the heat. Add the sambal and marinate the chicken thighs under vacuum for 24 hours.

Remove the chicken thighs from the marinade and thoroughly dab dry. Cut into equal pieces and put on a skewer.

Vacuum the skewers and cook in a sous-vide at 62°C for 4 hours.

Leave to cool and store until needed. Pass the marinade through a fine sieve and reduce to a glaze in a saucepan.

Peanut sauce

Mix the roasted peanuts with the sunflower oil into a paste.

Mix with the stock and sambal. Reduce to a peanut sauce and season with soy sauce.

Coconut sauce

Crush the lemongrass and clean the ginger and galangal. Boil all the ingredients together until you have a sauce and pass through a sieve.

Season to taste with sea salt.

Soy sauce

Bring the stock to the boil with the soy sauce and bind with the cornflour.

Pearl onions

Clean the pearl onions and vacuum with the Debic Roast & Fry and sea salt.

Cook for 1 minute in the microwave and then leave to cool.

Assembly

Chop the eryngii mushrooms in half.

Then cut diagonal lines into the flat side with a sharp knife.

Fry until tender in a pan with Debic Roast & Fry.

Roast the sate using a cook's blowtorch and the Doragon attachment and coat with the reduced marinade glaze. Press one side into the chopped chives.

Cut the cooked pearl onions in half and roast with the cook's blowtorch.

Put a little of the three sauces on the plate and place the mushrooms and sate on top. Finish the dish with the chopped peanuts and onions.

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