Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Satay
Chicken Satay — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a large bowl, combine soy sauce, fish sauce, ginger powder, turmeric powder, chili powder, lemongrass,peanut butter, sugar, curry powder, lemon, and garlic. Stir and set aside.
- Put the chicken in bowl with the mixture and marinate overnight.
- Soak the skewers in water for 10 to 15 minutes.
- Skewer the marinated chicken strips.
- Make the peanut sauce by combining all the ingredients for the sauce in a saucepan. Stir. Turn-on heat and let the mixture boil.Lower the heat and simmer until the sauce thickens.
- Grill each side for 6 to 7 minutes. Note: use the leftover marinade as the basting sauce.
- Transfer to a serving plate. Serve with Peanut Sauce.
Kitchen Tools We Recommend
Cook Chicken Satay the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract.
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment