Chicken Satay With Cucumber Salad

Chicken Satay With Cucumber Salad


Terms and Conditions

Catalogue Terms and Conditions

Conditions apply, see Open AU residents 18+ who are a Vintage Cellars Wine Club member. Starts: 3/10/18. Ends: 11:59pm AEDST on 13/11/18. Retain receipt/s. Limit 1 entry per transaction. Draws (1-2 draws per participating Vintage Cellars store): L3 M3 800 Toorak Rd Hawthorn East VIC 3123 on 15/11/18 at 2pm AEDST. Prize (2 prizes per store, excluding Vintage Cellars Manuka & Vintage Cellars Neutral Bay Junction which have 1 prize): Piper-Heidsieck branded BBQ & a 750ml bottle of Piper- Heidsieck Rose Sauvage valued at $249.99. Winners published at from 23/11/18 & in The Advertiser on 23/11/18 (SA winners only). Promoter: Robert Oatley Vineyards Pty Ltd t/as Oatley Fine Wine Merchants (ABN 63 118 584 928) of L3, 100 Pacific Hwy, St Leonards NSW 2065. Permits: NSW LTPS/18/27725 SA T18/1575.

Serves: 4 Preparation time: 30 minutes Cooking time: 15 minutes
Satay sauce: 2 tbsp shiro miso; 2 tbsp fish sauce; 1/2 cup smooth peanut butter; 1/2 cup coconut milk; 1/4 cup peanut oil; 2 tbsp sugar; 2 small red chillies, seeded, roughly chopped; 8 chicken thighs, fat trimmed; 8 x large metal or soaked bamboo skewers
Cucumber salad: 2 lebanese cucumbers, sliced lengthwise into thick batons; 1 tsp finely grated ginger; 2 tbsp rice wine vinegar; 1/4 cup coriander leaves
To serve: roughly crushed roasted unsalted peanuts; steamed rice; sliced red chilli
1 Preheat chargrill or hooded barbecue to medium.
2 For satay sauce, process miso, fish sauce, peanut butter, coconut milk, oil, sugar and chillies until smooth.
3 Place chicken in a glass or ceramic dish. Add half the satay sauce and toss to coat well.
4 Using 2 skewers at a time, thread each pair with 2 thighs so they remain flat for grilling.
5 Grill chicken for 2-3 minutes each side. Reduce heat to low and baste with more sauce. Cover and cook a further 10 minutes or until juices run clear and chicken is golden.
6 Meanwhile, for cucumber salad, combine cucumber, ginger and vinegar in a bowl. Top with coriander leaves.
7 Serve chicken with remaining satay sauce topped with peanuts, cucumber salad, steamed rice and red chilli.
  • Vintage Cellars -- Darlinghurst
    Vintage Cellars -- Darlinghu... PH:(02) 9264 1700
  • Vintage Cellars -- Rushcutters Bay
    Vintage Cellars -- Rushcutte... PH:(02) 9331 3223
  • Vintage Cellars -- Double Bay
    Vintage Cellars -- Double Bay PH:(02) 9327 1333

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