Recipe by spatchcock
This is to be served as an accompaniment with my satay ayam (chicken satay)!
Top Review by wildeyeris
I served this with the chicken satay recipe, and it was delicious! I had to make a few changes, due to my "Alaskan grocery store availability!" First, I didn't have peanuts, so I used chunky peanut butter (1/4 C) Second, I cut the chicken stock down to 1 cup, because I like a thicker sauce. Third, I used 1/4 tsp. Chili paste instead of chopped chilies. I liked the spice and may even put 1/2 tsp. next time. Overall, excellent recipe when combined with the chicken satay. Really "wows" guests!
- 2 tablespoons vegetable oil
- 1⁄4 cup finely chopped shallots or 1⁄4 cup scallion (white part only)
- 1 teaspoon finely chopped garlic
- 2 cups chicken stock
- 1⁄2 cup shelled peanuts, finely ground in an electric blender or food processor
- 2 teaspoons soy sauce
- 1 teaspoon dark molasses
- 1 teaspoon lime juice
- 1⁄4 teaspoon finely grated ginger
- 1⁄4 teaspoon finely chopped hot chili peppers or 1⁄4 teaspoon cayenne, to taste
Directions See How It's Made
- Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown.
- Add the chicken stock and bring to a boil over high heat.
- Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).