Chicken Satay Roulade
This Chicken Satay Roulade recipe is the perfect dish to make for your dinner parties. It’s delicious, and easy to make. This chicken roulade recipe was inspired by the flavours of our Malaysian Satay. Have this with a side of ‘nasi impit’ and peanut sauce if you’re looking to have the whole satay experience. Try this out for yourself and let us know what you think!
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Category: Poultry
- Method: Intermediate
- Cuisine: Western
Ingredients
8 x chicken chops (About 100g each)
Chefs string
Spice Paste:
1 Tablespoon of coriander powder
1/2 Teaspoon of curry powder
4 Stalks of lemongrass, tender parts only
8 Shallots, peeled and chopped into cubes
4 Cloves of garlic, peeled and chopped into cubes
6 Tablespoons of cooking oil
1 Tablespoon of chili powder
2 Teaspoons of turmeric powder
4 Tablespoons of sweet soy sauce (kicap manis)
2 Tablespoons of light soy sauce
1 Teaspoon of oyster sauce
Some salt and sugar to taste
To serve 6 x cooked Rice cakes (Nasi Impit)
4 x Fresh red onion cubed
Cucumber ribbons
Instructions
1. To prep the chicken, remove the knob of the drumstick and pat it down dry and ensure the skin is as dry as possible so it can absorb the marinate well
2. In a blender, add in all the ingredients for the spice paste and blitz to a fine pulp, ensure you use the tender parts of the lemongrass (removing the woodie and fibrous part of the lemongrass) and season with salt and sugar
3. Once the marinate is ready, taste it and adjust accordingly, It should have a sweet, savory and slightly spicy note to it. Adjust if necessary. layer by layer, marinate the chicken and massage the marinate into the cavities of the chicken before placing it into a chiller to chill for at least 4 hours, better if marinated for 24 hours.
4. Whilst waiting for the chicken to marinate, chop up the zucchinis about 2.5inch length thick matchsticks and set aside
5. Once chicken in marinated, place 2 – 3 zucchini match sticks in the middle of the flesh of the chicken and roll into a roulade, tie the roulade with butcher string to secure the chicken and repeat for all chicken
6. In a large pan, brown the chicken on all sides before placing the chicken on a baking rack, brush with more marinate and roast at 170c for 10 minutes in a oven
Notes
To ensure the chicken is fully cooked, poke a knife through, if white liquid comes out, it means it’s ready. Whereas, if red or pink liquid comes out, it may not be ready just yet. Just cook it for an extra few minutes.
Keywords: Chicken Satay Roulade
