Paul Rankin's Roast Chicken Satay - James Martin Chef
Put away the takeaway menu! Paul Rankin's Roast Chicken Satay is inspired by his travels! Paul serves his satay with a fresh noodle salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
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