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Chicken Preparation

  • Ginger, thinly-sliced 13 g
  • Turmeric powder 4 g
  • Lemongrass stalks, pounded and roughly-chopped 60 g
  • Shallots 30 g
  • Coriander roots 10 g
  • Red or green finger chilies 3 pc
  • Canola Oil 80 ml
  • Chicken thigh fillet, cut in large dices 500 g

Spicy Peanut Sauce Preparation

Garnish Preparation

  • Cucumbers, seeded, thinly-sliced 150 g
  • Shallots, peeled and thinly sliced 30 g
  • Roasted peanuts, roughly-chopped 30 g
  • Red finger chilies, seeded, thinly-sliced 10 g
  • Coriander Leaves, finely chopped 10 g
  • Cane Vinegar 60 ml
  • Sugar 3 g
  1. Chicken Preparation

    • In a food processor, process the ginger, Knorr Rostip Chicken Seasoning Powder, turmeric powder, lemongrass, shallots, coriander roots, chilies, and oil to a paste
    • Adjust taste with seasoning
    • Add 3/4 of the paste to the chicken and marinate overnight in the chiller
    • Reserve the remaining paste for the peanut sauce by storing it in the chiller
    • Soak bamboo skewers in water for a few hours and thread the marinated chicken through these
    • Grill the skewered chicken over a hot charcoal grill or a grill pan
  2. Spicy Peanut Sauce Preparation

    • Heat a non-stick sauce pan over medium heat
    • Add the reserve spice paste in and let it sweat until fragrant
    • Add the Lady's Choice Peanut Butter, water, and Knorr Chicken Powder and whisk the mixture to dilute the peanut butter fully
    • Let the mixture come to a simmer
    • Add the Knorr Rock Sugar Honey Sauce and let the mixture simmer for a couple of minutes more
    • Taste and adjust with seasoning
    • Turn the heat off and add coriander leaves
  3. Garnish Preparation

    • In a bowl, combine the cucumber, shallots, peanuts, chilies, and coriander leaves
    • Toss these in vinegar and season with Knorr Rostip Chicken Seasoning Powder and sugar
    • Taste and adjust seasoning
  4. Presentation

    • Serve the grilled chicken together with the sauce and the pickled vegetable garnish