Chicken Satay Skewers with Peanut-Dip
Cut the chicken into 2.5 cm cubes. Peel and grate the ginger and shallot and in a bowl. Mix in the crushed garlic, soy sauce, lemon juice, coriander, Hermesetas Granulated and chilli powder. Add the chicken pieces and coat them well in the marinade. Cover and leave in a cool place for up to 24 hours.
Meanwhile make the peanut sauce. Heat the oil in a small pan, add the garlic and shallot and fry for about 1 minute or until starting to soften and brown. Add the chilli powder, 300ml water, peanut butter and Hermesetas Granulated. Stir the ingredients together then bring to the boil, reduce the heat and simmer the dressing uncovered, stirring occasionally for 15-20 minutes until thickened. Stir in the lemon juice then check for seasoning.
Thread the chicken pieces onto soaked bamboo skewers and grill for 4-5 minutes on each side until the meat is cooked through and brown. Serve with the peanut sauce either as a starter or main course with rice and stir-fried vegetables.