Chinese Imperial Sate

Ingredients

Chinese Imperial Sate takes inspiration from the original Indonesian Sate Padang but incorporates the flavors and techniques of Chinese imperial cuisine. The marinade is enhanced with Chinese spices and the sauce is enriched with soy sauce, giving it a distinct Chinese flair. The grilling technique remains the same, but the presentation and serving style are adapted to the grandeur of Chinese imperial cuisine. We alse have the original recipe for Sate Padang, so you can check it out.

• 500g (1.1 lb) chicken or beef, thinly sliced 500g (1.1 lb) chicken or beef, thinly sliced
• 20 bamboo skewers, soaked in water 20 bamboo skewers, soaked in water
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon chili powder (optional, for heat) 1/4 teaspoon chili powder (optional, for heat)
• Spring onions, thinly sliced (for garnish) Spring onions, thinly sliced (for garnish)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 8g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, minced garlic, grated ginger, Chinese five-spice powder, white pepper, salt, and chili powder (if using). Mix well to make the marinade.
2. 2.
   Add the sliced chicken or beef to the marinade and toss to coat evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator for more intense flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked bamboo skewers, dividing evenly.
5. 5.
   Grill the skewers for about 3-4 minutes on each side, or until the meat is cooked through and slightly charred.
6. 6.
   While grilling, brush the skewers with the remaining marinade to enhance the flavors.
7. 7.
   Once cooked, remove the skewers from the grill and let them rest for a few minutes.
8. 8.
   Garnish with thinly sliced spring onions and serve hot.

Treat your ingredients with care...

• Chicken or beef — For the most tender and flavorful results, choose boneless, skinless chicken thighs or beef sirloin. Slice the meat thinly against the grain to ensure tenderness.
• Chinese five-spice powder — This aromatic blend typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. If unavailable, you can make your own by combining equal parts of these spices.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Basting the skewers with the marinade while grilling adds extra flavor and moisture.
• For a spicier version, increase the amount of chili powder or add a dash of hot sauce to the marinade.
• Serve the Chinese Imperial Sate with a side of steamed rice and a refreshing cucumber salad.
• If you prefer a milder flavor, reduce the amount of soy sauce and hoisin sauce in the marinade.

Serving advice

Chinese Imperial Sate is best enjoyed hot off the grill. Serve it as an appetizer or as part of a larger Chinese banquet. Arrange the skewers on a platter and garnish with thinly sliced spring onions for an elegant touch.

Presentation advice

To elevate the presentation of Chinese Imperial Sate, serve it on a bed of banana leaves or decorative Chinese porcelain plates. The vibrant colors of the meat and the glossy sauce will create a visually stunning dish that is sure to impress.