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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.