Name: Satay chicken with cucumber salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 12 small chicken drumsticks, skin removed, scored; 1 tablespoon sesame oil; 1/2 teaspoon chinese five spice powder; 1/4 cup ketjap manis; 1/2 cup crunchy peanut butter; 3/4 cup crushed peanuts; 2 green onions, thinly sliced; 1 tablespoon sesame seeds, toasted; 3 cup cooked jasmine rice; Cucumber salad; 1 telegraph cucumber, peeled into ribbons; 1/4 cup lemon juice; 1/3 cup sweet chilli sauce; 1 tablespoon fish sauce; 2 tablespoon vegetable or peanut oil

Ingredients

12 small chicken drumsticks, skin removed, scored

1 tablespoon sesame oil

1/2 teaspoon chinese five spice powder

1/4 cup ketjap manis

1/2 cup crunchy peanut butter

3/4 cup crushed peanuts

2 green onions, thinly sliced

1 tablespoon sesame seeds, toasted

3 cup cooked jasmine rice

Cucumber salad

1 telegraph cucumber, peeled into ribbons

1/4 cup lemon juice

1/3 cup sweet chilli sauce

1 tablespoon fish sauce

2 tablespoon vegetable or peanut oil

Method

1.Combine chicken, sesame oil, five spice powder and ketjap manis in a shallow ovenproof dish; tum to coat. Cover with plastic food wrap. Chill, turning occasionally, 1 hour, to marinate.

2.Preheat oven to 200°C (180°C fan-forced). Remove chicken from marinade. Rub with peanut butter to coat evenly, then roll in crushed peanuts to coat.

3.Return chicken to dish with marinade. Bake, turning occasionally, 35 minutes, or until browned and cooked.

4.To make cucumber salad, combine all ingredients in a bowl.

5.Divide chicken among serving plates. Drizzle with pan juices; top with cucumber salad. Sprinkle with onion and sesame seeds; serve with rice.

Use a vegetable peeler to peel cucumber lengthwise into long thin ribbons Small chicken drumsticks weigh 80-90g each; allow 2 or 3 to a serve. Large chicken drumsticks weigh 140-150g each; allow 1 or 2 to a serve. Remove skin from drumsticks before cooking, to reduce fat intake. Using a piece of paper towel, grip skin at the large end of drumstick; firmly pull down the leg to remove. To score, use a sharp knife to make 3 deep incisions in the thickest part of drumstick flesh. This helps the marinade to penetrate, ensures even cooking and reduces cooking time.
Note

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Ingredients

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