Lee Kum Kee Satay Chicken Roti Rolls
BROUGHT TO YOU BY Lee Kum Kee
When the weather heats up and you’re craving something fresh and light, give it some zing with Lee Kum Kee!
Serves: 4
INGREDIENTS
MARINATED CHICKEN
1/4 cup coconut cream
2 teaspoons each red curry paste and curry powder
1 teaspoon each Lee Kum Kee Premium Dark Soy Sauce and caster sugar
400 grams chicken thigh fillets, cut into 2cm-thick strips
2 tablespoons neutral oil, for frying
SATAY SAUCE
1 cup coconut cream
1/2 cup each water and smooth peanut butter
3 tablespoons caster sugar
1 tablespoon each Lee Kum Kee Premium Dark Soy Sauce, red curry paste and rice wine vinegar
1/2 teaspoon table salt
TO ASSEMBLE
4–8 frozen roti (depending on size)
1/2 telegraph cucumber, thinly sliced
1/4 red onion, thinly sliced
1 cup fresh coriander leaves
1 tablespoon chopped salted peanuts
1 tablespoon Lee Kum Kee Chiu Chow Style Chilli Oil, optional
METHOD
MARINATED CHICKEN METHOD: In a medium-sized bowl, mix together the coconut cream, red curry paste, curry powder, Lee Kum Kee Premium Dark Soy Sauce and caster sugar.
Add the chicken to the bowl, stir to coat in the marinade, then cover and set aside for 30 minutes.
Heat the oil in a large frying pan over a medium heat. Add the chicken and cook for about 8 minutes until lightly browned and cooked through, turning halfway through cooking.
SATAY SAUCE METHOD: Put all the ingredients in a pot over a low heat and mix together. Bring to a simmer and cook for 10 minutes, stirring regularly.
TO ASSEMBLE: In a small frying pan over a medium heat, cook the roti for a few minutes on each side until golden on both sides.
Serve the rotis topped with the chicken strips, sliced cucumber, red onion and coriander leaves. Drizzle over the satay sauce and scatter over some finely chopped salted peanuts. If you like a bit of spice, finish with a drizzle of Lee Kum Kee Chiu Chow Style Chilli Oil.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.