Paul Rankin’s Roast Chicken Satay
Paul Rankin's Roast Chicken Satay is inspired by his travels. Once you've tried his recipe you'll never reach for the takeaway menu again! Paul serves his satay with a fresh noodle salad. Gorgeous!
Ingredients
- 1 chicken approx. 1.2kg
- 2 tablespoons veg oil
- Salt and pepper
- 6 tablespoons ‘Jimmy’s Satè Sauce’
- 2 tablespoons Shaoxing rice wine vinegar
- 2 tablespoons soy sauce (light)
- 1 tablespoon sugar
- 2 tablespoons oyster sauce
- 100ml chicken stock
- 2 tsp cornflower
To garnish:
- Chives
- Coriander
- Red onion, sliced
- Peanuts
For the noodle salad:
- 125gg (4oz) packet rice vermicelli, soaked in boiling water as per packet instructions and cooled.
- 1 small red onion, very finely chopped
- 1 small bunch of basil
- Mixed salad leaves
- 1 red pepper, but into fine strips
- 2 green chillies, finely sliced (optional)
For the dressing:
- 1 tablespoon lemon juice
- 2 tablespoons light soy sauce
- 1 teaspoon caster sugar
- 1 tablespoon chilli sauce
- 4 tablespoons vegetable oil
Method
Portion the chicken into 8 pieces, then bone the legs.
To make the marinade/sauce, mix the satay sauce, shaoxing, soy sauce, sugar, oyster sauce and season with some black pepper.
Place the chicken in a bowl and then coat with half of the marinade.
Allow to marinate for at least half an hour, preferably 4-6 hours.
Pre heat oven to 250°C.
Oil a baking tray and lay out the marinated chicken. Season lightly with salt and bake for 7 minutes before turning over all pieces so they are skin side up. Bake for a further 10 minutes; then remove the breasts. Bake for another 7 minutes, allow to rest for 2-3 minutes.
For the sauce, mix the chicken stock with the remaining marinade and cornflour. Bring to the boil then add the juices from the baked chicken.
To make the salad, combine all the ingredients. Mix all the ingredients for the dressing and dress the salad.
To serve your Roast Chicken Satay, place the chicken on a platter with the noodle salad in the middle. Pour over the sauce and garnish with red onions, chives, coriander and peanuts.
Ingredients
- 1 chicken approx. 1.2kg
- 2 tablespoons veg oil
- Salt and pepper
- 6 tablespoons ‘Jimmy’s Satè Sauce’
- 2 tablespoons Shaoxing rice wine vinegar
- 2 tablespoons soy sauce (light)
- 1 tablespoon sugar
- 2 tablespoons oyster sauce
- 100ml chicken stock
- 2 tsp cornflower
To garnish:
- Chives
- Coriander
- Red onion, sliced
- Peanuts
For the noodle salad:
- 125gg (4oz) packet rice vermicelli, soaked in boiling water as per packet instructions and cooled.
- 1 small red onion, very finely chopped
- 1 small bunch of basil
- Mixed salad leaves
- 1 red pepper, but into fine strips
- 2 green chillies, finely sliced (optional)
For the dressing:
- 1 tablespoon lemon juice
- 2 tablespoons light soy sauce
- 1 teaspoon caster sugar
- 1 tablespoon chilli sauce
- 4 tablespoons vegetable oil
Method
Portion the chicken into 8 pieces, then bone the legs.
To make the marinade/sauce, mix the satay sauce, shaoxing, soy sauce, sugar, oyster sauce and season with some black pepper.
Place the chicken in a bowl and then coat with half of the marinade.
Allow to marinate for at least half an hour, preferably 4-6 hours.
Pre heat oven to 250°C.
Oil a baking tray and lay out the marinated chicken. Season lightly with salt and bake for 7 minutes before turning over all pieces so they are skin side up. Bake for a further 10 minutes; then remove the breasts. Bake for another 7 minutes, allow to rest for 2-3 minutes.
For the sauce, mix the chicken stock with the remaining marinade and cornflour. Bring to the boil then add the juices from the baked chicken.
To make the salad, combine all the ingredients. Mix all the ingredients for the dressing and dress the salad.
To serve your Roast Chicken Satay, place the chicken on a platter with the noodle salad in the middle. Pour over the sauce and garnish with red onions, chives, coriander and peanuts.
