Gateway School Cooking Group 2020

Chicken with Rice

Ingredients (Makes 2 serves) • Chicken Thigh 240 grams cut into strips • – 1 crushed • – 1 cm diced (optional) • Sweet Soy – 2 tbsp • Seeds, Cumin Seed, powder, – 1 tsp each (optional) • – 1 tbsp • Kabab skewer stick x 8 • Rice 50 grams per serve Satay Sauce • A neutral (flavourless) oil – canola, sunflower 60 mL • x 1 medium – diced • Garlic – 1 clove crushed • Ginger – 1 cm diced (optional) • Spring x 4 – sliced • Sweet – 2 tbsp • Coriander Seeds, Cumin Seed, Curry powder, Turmeric – 1 tsp each (optional • Brown Sugar – 1 tbsp • Butter 3 tbsp • Lite coconut milk 200 mL

Skills – Marinating chicken safely.

Method 1. Prepare all the ingredients for the chicken satay skewers and combine in a large bowl. Leave to marinate for as long as possible anything more than 1 hour is great. Please think about food safety, cover and marinate the chicken in the fridge. Wash down all cooking areas in which you have prepared chicken. 2. To a hot pan add the oil and then the onion and if using the garlic and ginger. As in every recipe cook the onions until soft and sweet. Add the remaining ingredients and cook for 10 mins on medium heat to melt the peanut butter. 3. Put the sauce mixture into a blender and blend until smooth 4. To serve cook rice using the absorption method. Add twice the volume of water to the rice and cook on a medium heat until the water drops below the rice and then turn the heat off and cover for 30 mins. 5. Put the chicken on skewers and pan fry until cooked through. Because you added sugar to the marinade be careful not to cook the chicken too hot the sugar may burn. Serve with rice and satay sauce.