Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Chicken Satay

Serves 6

Ingredients

2 inch piece of fresh ginger
120ml/4 floz pineapple juice
2 tbsp toasted sesame oil
2 tbsp dark soy sauce
2 tbsp soft brown sugar
2 tbsp rice vinegar
2 cloves garlic
6 free range chicken legs

For the dressing:

1 tbsp toasted sesame oil
1 tbsp sweet chilli sauce
2 tbsp soy sauce
Juice of 1 lime
1 tbsp peanut butter
1 tbsp toasted sesame seeds
2 tbsp water

Method

• Soak the bamboo skewers for 2 hours in cold water before using.
• Remove the bone and skin from the chicken legs and cut the meat into small strips.
• Peel the ginger using the back of a teaspoon and mix with all of the other ingredients.
• Place the chicken pieces on the soaked skewers by doubling them over on themselves.
• Paint each skewer with the marinade and massage in. Allow to sit for 2 hours and then grill or barbecue over a medium heat untill cooked through.
• To make the sauce, put all of the ingredients into a small pan over a low heat and stir well untill it all comes together. Serve warm with the chicken satay.