Satay with unagi lacquer

Name: Satay with unagi lacquer
Ingredients: 3.5 Unagi sauce; 2 Lemon juice; 50 g Sugar; 50 g Puffed quinoa; 30 g ginger, finely chopped; 1 kg chicken thigh, in pieces; 15 g Szechuan pepper; 50 ml Oil; 1 units.items lemongrass, finely chopped; 1 Garlic clove; 3 onions, sliced

Satay with unagi glaze and puffed quinoa, made by one of the students of ROC de Friese Poort.

Ingredients

3.5Unagi sauce

2Lemon juice

50gSugar

50gPuffed quinoa

30gginger, finely chopped

1kgchicken thigh, in pieces

15gSzechuan pepper

50mlOil

1units.itemslemongrass, finely chopped

1Garlic clove

3onions, sliced

Preparation

Mix all the ingredients together. Place the chicken in the marinade and let it marinate for a day.
Remove the meat from the marinade and strain out the herbs and spices.
Soak wooden skewers in cold water for at least an hour.
Make skewers of the satay and grill them preferably over a charcoal barbecue or in the oven. If you cook the skewers in the oven, baste the satay with the marinade every 3 minutes.
Finish the satay during serving with puffed quinoa.

Featured products in this recipe

More featured products

Okaya

25213450

Unagi sauce

per Bottle 1.8 Liter

per unit à 6 Bottle

More featured products