Chicken Satay Rissoles
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We've uncovered a delightful revamp to an old dinner favourite that we think you'll love. This recipe replaces the traditional beef or pork with chicken and introduces a unique twist that both you and your grandkids will savour. Say hello to Chicken Satay Rissoles! Infused with the classic taste of the renowned chicken satay sauce, you’ll find that ordering take-out is no longer necessary. You can now indulge in this delectable dish at home!
Here are the ingredients you need:
1. 500g chicken mince
2. 1/3 cup panko breadcrumbs
3. 1/3 cup sweet chilli sauce
4. 2 green onions, chopped
5. 2 tsp grated fresh ginger
6. 3 garlic cloves, crushed
7. 1 tbsp soy sauce
8. 2 tbsp peanut oil
9. 1 brown onion, thinly sliced
10. 4 makrut lime leaves, deveined, thinly sliced
11. 1 stalk lemongrass, trimmed, finely chopped
12. 1/2 cup crunchy peanut butter
13. 2 tbsp brown sugar
14. 1 cup Massel Chicken Style Liquid Stock
15. 165ml can coconut milk
16. Steamed jasmine rice, to serve
17. Sliced cucumber, to serve
18. Sliced red chilli, to serve
19. Fresh coriander sprigs, to serve
Begin by placing your mince, breadcrumbs, the sweet chilli sauce, green onion, ginger, half the garlic, and half the soy sauce into a bowl. Season with a bit of salt and pepper, and give it a good mix until they're combined. Shape this concoction into about 12 rounds.
Heat your oil in a large frying pan over medium-high heat. Cook the rissoles for 4 to 5 minutes on each side or until you get a lovely, browned exterior. Once cooked, transfer your rissoles to a plate to rest for a bit.
Then, add onions to the pan and let it cook for about 3 minutes or until they have softened. Next, add lime leaves, lemongrass, and the remaining garlic – a perfect, fragrant combination. Stir in your peanut butter, sugar, and the remaining sweet chilli sauce and let it cook for just about 30 seconds.
Gradually stir in the stock. Scoop any cream off the top of the coconut milk before adding it to the pan with the remaining soy sauce. Bring to a simmer. Return your rissoles to the pan and let them simmer away, covered, for 10 to 12 minutes until they're cooked through. Add the remaining coconut milk, give it a good seasoning, and let it cook for a couple of more minutes.
Finally, it's time to plate up! Serve these delicious chicken satay rissoles with aromatic jasmine rice, and some freshly cut cucumbers on the side. Add chilli as a garnish on top, and finish it all off with a sprinkle of coriander.
Source: Taste
Here are the ingredients you need:
1. 500g chicken mince
2. 1/3 cup panko breadcrumbs
3. 1/3 cup sweet chilli sauce
4. 2 green onions, chopped
5. 2 tsp grated fresh ginger
6. 3 garlic cloves, crushed
7. 1 tbsp soy sauce
8. 2 tbsp peanut oil
9. 1 brown onion, thinly sliced
10. 4 makrut lime leaves, deveined, thinly sliced
11. 1 stalk lemongrass, trimmed, finely chopped
12. 1/2 cup crunchy peanut butter
13. 2 tbsp brown sugar
14. 1 cup Massel Chicken Style Liquid Stock
15. 165ml can coconut milk
16. Steamed jasmine rice, to serve
17. Sliced cucumber, to serve
18. Sliced red chilli, to serve
19. Fresh coriander sprigs, to serve
Begin by placing your mince, breadcrumbs, the sweet chilli sauce, green onion, ginger, half the garlic, and half the soy sauce into a bowl. Season with a bit of salt and pepper, and give it a good mix until they're combined. Shape this concoction into about 12 rounds.
Heat your oil in a large frying pan over medium-high heat. Cook the rissoles for 4 to 5 minutes on each side or until you get a lovely, browned exterior. Once cooked, transfer your rissoles to a plate to rest for a bit.
Then, add onions to the pan and let it cook for about 3 minutes or until they have softened. Next, add lime leaves, lemongrass, and the remaining garlic – a perfect, fragrant combination. Stir in your peanut butter, sugar, and the remaining sweet chilli sauce and let it cook for just about 30 seconds.
Gradually stir in the stock. Scoop any cream off the top of the coconut milk before adding it to the pan with the remaining soy sauce. Bring to a simmer. Return your rissoles to the pan and let them simmer away, covered, for 10 to 12 minutes until they're cooked through. Add the remaining coconut milk, give it a good seasoning, and let it cook for a couple of more minutes.
Finally, it's time to plate up! Serve these delicious chicken satay rissoles with aromatic jasmine rice, and some freshly cut cucumbers on the side. Add chilli as a garnish on top, and finish it all off with a sprinkle of coriander.
