FAVORITE SANDWICH! CHICKEN SATÉ SALAD SANDWICH! EtenmetNick How to

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Published on May 21, 2023

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Of all the salads you can get at the supermarket, I think the chicken satay salad is probably the tastiest! But if you make it yourself from scratch, it's even tastier. Just with your own claws. Yum, man. ➤Order BBQ'en met Nick? ⇒ https://bit.ly/BBQMETNICK SOCIAL MEDIA: ➤Business Email ⇒ [email protected] ➤Instagram ⇒ http://bit.ly/etenmetnickinsta (@tickynoet) ➤TikTok ⇒ http://bit.ly/etenmetnicktiktok (@etenmetnick) White bread roll Ingredients 500 grams of white patent flour 275 ml water 7 grams of dried yeast 6 grams of salt 20 grams of sugar 25 grams of butter Handful of cornmeal 1 Throw all your flour in a mixer together with your yeast, sugar and salt and mix this together a bit. 2 Melt your butter in the microwave or in a saucepan. Make your water a little lukewarm and add it to your flour mixture together with your butter. 3 Mix this in 10 to 12 minutes into a nice smooth ball. Grease a large bowl with some oil and throw your ball in. Cover and let rise for 1 hour in a warm place. 4 After 1 hour, form balls of +/- 80 grams each. Shape them into balls, flatten them a little and roll them into an oblong shape. Place them on a baking tray with the roll seam at the bottom. 5 Throw some semolina over it, cover them and let rise for another hour. 6 Cut them a little in the top and preheat your oven to cremation setting 210 degrees and bake them for 15 minutes. 7 Let them cool for 10 minutes and they are ready for your chicken satay salad Chicken satay salad Ingredients 500 g chicken thighs 2 tbsp olive oil Oriental rub Ingredients 2 tsp salt 1 tsp sugar 1/2 tsp white pepper powder 1/2 tsp ground Sichuan peppercorns 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp five spices 1 tsp ginger powder 1 Rub the chicken thighs with olive oil and massage the rub all the way in. Cover and leave in the fridge for at least 1 hour. 2 Oven on cremation setting 200. Place your chicken thighs on a baking tray with some baking paper. Throw in the oven for 30 to 35 minutes. If the chicken is still pale, leave for 10 minutes. 3 Grill your chicken until done with a core temperature of 73. 4 Remove the thighs from your oven and let them rest for 15 minutes. Peanut sauce Ingredients 3 cloves garlic, finely chopped 2 tbsp sambal badjak 4 tbsp ketjap manis 50 ml vinegar 5 tbsp sugar 150 ml coconut milk 200 g peanut butter Small handful of bean sprouts 1 Fry your garlic in a saucepan with 2 tbsp oil for 1 minute on medium heat. Add your sambal together with your ketjap, vinegar, sugar and coconut milk and let it simmer gently. 2 Add your peanut butter and stir well with a whisk. Make sure your sauce does not burn and keep stirring until your sauce thickens. 3 Too thick? Add some coconut milk! Too thin? Add some peanut butter and let it thicken. 4 Cut your chicken into pieces and mix with some of your peanut sauce and a small handful of bean sprouts. Cut open a bun and fill your bun. Yum man.

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