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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.