Growing up, at birthdays, I ate either this or filet americain, both on melba toast. Now it’s what I make to bring along to a picnic, or any outdoor potluck where there’s no way to heat anything up.
It’s the lazy cousin of an actual saté, and I mean that as a compliment. No skewers, no grill, nothing marinating overnight. Poached chicken, shredded, shallot, the green tops of a spring onion, and enough pindasaus to coat it.
The sauce is doing all the work, so use a good one. I use my own peanut sauce. A splash of ketjap manis at the end pushes it further toward saté and I wouldn’t skip it.
Shallot, not onion, sliced into thin quarter moons. Raw onion takes the whole thing over.
Give it an hour in the fridge. Not optional… straight out of the bowl it tastes like chicken with sauce on it, and an hour later it tastes like what you buy in a tub back home.
Jump to the kip saté parts: Ingredients 1:28 · Poaching the chicken 2:03 · Assembling 8:42 · Tasting 16:52
Kip Saté Salade (Dutch Chicken Satay Salad)
Ingredients
Equipment
Method
- Combine the room-temperature water and bouillon cube in a saucepan as best you can. Add the chicken, ensuring it's fully submerged.
- Turn the heat to high and bring the water to a rolling boil. Once boiling, reduce the heat to a slow simmer. Let the chicken cook for 10 minutes.
- After 10 minutes, turn off the heat, cover the pan, and let the chicken sit for an additional 10 minutes. Make sure the chicken is at least 74ºC (165º F).
- Put the chicken in a bowl, and shred it, using a hand mixer with beaters attached. After shredding the chicken, give it a rough chop, to make sure none of the pieces are too long.
- Let the chicken cool off
- Start by slicing the shallot into thin quarter moons.
- Next, slice the dark green parts of the spring onion. Combine these with your shredded chicken in a mixing bowl.
- In a large bowl, add the peanut sauce. If you want a little bit more of an Indonesian flavor, you can add a splash of Ketjap Manis to enhance the sauce’s flavor with a hint of sweetness and Indonesian influence. Mix the chicken and vegetables thoroughly with the peanut sauce until well combined.
- Cover the bowl with plastic wrap and refrigerate the salad for at least an hour. This allows the flavors to meld together, enhancing the taste of the salad.
I made this today for a family picnic, and it was an big hit! With a Dutch background, I’m always excited to find recipes that bring a taste of home to my American kitchen. This recipe did just that and more.
The shredded chicken mixed with the savory Thai-inspired peanut sauce was incredibly flavorful. Adding ketjap manis gave it that familiar Indonesian flavor I love. The shallots and spring onions added a nice crunch and depth to the salad, making every bite a treat.
I also appreciate that Toine’s Kitchen keeps the recipe straightforward and easy to follow. The instructions were clear, and I had no trouble putting everything together!
Everyone loved the unique flavors, and many were surprised by how well the peanut sauce complemented the chicken.
We love cilantro, so after trying it without, we mixed a little fresh cilantro through the salad, and all I can say is: “Wow!” it is a great addition, like Toine said in the video!
This Kip Saté Salade immediately became a new favorite in our household, and I can’t wait to explore more recipes from Toine’s Kitchen.
Just yummy. Cannot get this in the US. Grew up with sate saus on everything. Keep up the good work!