【雞肉沙爹】和【沙爹醬】的做法，非常詳細，值得收藏起來【Chicken Satay & Satay Peanut Sauce】Recipe

沙爹雞肉串

材料：

去骨雞肉500 克（切丁）、竹籤25 枝、拍扁香茅1 支（塗抹作用）、食油適量

腌料：

芫荽粉½ 湯匙、黃姜粉½ 湯匙、咖喱粉1 湯匙、薑汁2 湯匙、雞粉½ 茶匙、鹽½ 茶匙、糖3 茶匙

做法：

1、把所有腌料拌勻，加入雞丁拌勻，蓋好，放入冰箱腌至少6小時。

2、預熱烤箱200°C，把把腌好的雞丁快穿在竹籤上，將雞肉串排放在烤架上，蓋上一層錫紙，下面置烤盤（以收集燒烤時滴下來的雞油）。烤約20分鐘。

3、然後取走錫紙，兩面用香茅掃，灑上一些食油，繼續烤多10分鐘或至熟。

4、烤好的沙爹，沾上沙爹醬和配搭傳統馬來飯糰（ketupat)，小黃瓜及洋蔥一起吃。

沙爹醬

材料 A：

小蔥頭5 粒、蒜瓣4 粒、黃姜1 粒、南姜1 小塊、石栗子3 粒、香茅2 支 （取白色部分）、辣椒干4～5 條 （浸水泡軟，去籽）、食油50 ml

材料 B：

鹽1 小匙、糖150 g、咖喱粉2 大匙、辣椒糊100 g、清水500 ml

材料 C：

花生200 g（ 炒香，搗碎）

做法 ：

1、把花生炒香，或烘烤至香，去皮衣，然後再把花生攪碎備用。

2、準備好所有材料A，然後用攪拌器搗爛，取出備用。

3、燒熱100毫升食油，倒入攪拌好的材料A 。

4、以慢火炒香攪拌式的炒香一會兒。

5、然後在加入材料B再翻炒，攪拌的方式，炒香濃至辣油滲出。

6、最後加入花生碎，炒至有些濃稠均勻即可。

Satay Chicken

Material:

500 g boneless chicken (diced), 25 bamboo skewers, 1 sliced ​​lemongrass (for spreading), some cooking oil

Marinade:

½ tbsp coriander powder, ½ tbsp turmeric powder, 1 tbsp curry powder, 2 tbsp ginger juice, ½ tsp chicken powder, ½ tsp salt, 3 tsp sugar

practice:

1. Mix all the marinade ingredients, add in the chicken and mix well, cover and marinate in the refrigerator for at least 6 hours.

2. Preheat the oven to 200°C, quickly thread the marinated chicken on the bamboo skewers, arrange the chicken skewers on the grill, cover with a layer of tin foil, and place a baking tray below (to collect drippings from the grill) chicken fat). Bake for about 20 minutes.

3. Then remove the tin foil, sweep with lemongrass on both sides, sprinkle some cooking oil, and continue to bake for 10 more minutes or until cooked.

4. Grilled satay, dipped in satay sauce and served with traditional Malay rice balls (ketupat), cucumbers and onions.

satay sauce

Material A:

5 shallots, 4 garlic cloves, 1 turmeric, 1 small piece of galangal, 3 chestnuts, 2 lemongrass (take the white part), 4-5 dried chillies (soak in water until soft, remove seeds), cooking oil 50 ml

Material B:

1 tsp salt, 150 g sugar, 2 tbsp curry powder, 100 g chili paste, 500 ml water

Material C:

200 g peanuts (sautéed, mashed)

Practice:

1. Fry the peanuts until fragrant, or roast them until fragrant, remove the skins, and then crush the peanuts for later use.

2. Prepare all ingredients A, mash them with a mixer, and take them out for use.

3. Heat 100ml cooking oil, pour in the stirred ingredients A.

4. Stir-fry for a while with slow heat until fragrant.

5. Then add in ingredient B and stir-fry again. Stir-fry until fragrant until the chili oil seeps out.

6. Finally, add chopped peanuts and fry until thick and even.