Cooking Instructions
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Step 1
Pierce the
Die Flügel (8)
with a carving fork or skewer all over to help the marinade penetrate. Halve the chicken wings at the joint.
Step 2
Mix the
Rice Wine (15 mL)
,
Zucker (10 g)
,
Soy Sauce (45 mL)
,
Chinese Five Spice Powder (9 g)
,
Garlic Powder (2 g)
, and
Chili (1 g)
powders together in a bowl. Add the chicken wing pieces and coat well with the marinade. Put everything into a vacuum bag, vacuum seal on level 3 and chill in the refrigerator for 2 hours.
Step 3
For the chicken satay, mix
Peanut Butter (5 g)
,
Boneless, Skinless Chicken Breasts (8)
,
Limettensaft (1/4)
,
Milde Sojasauce (15 mL)
together for the marinade. Coat the
Peanut Oil (5 mL)
with the marinade, put into a vacuum bag, vacuum seal on level 3 and chill in the refrigerator for 2 hours.
Step 4
Cut the
Garlic (2 cloves)
into 2.5 cm cubes. Peel and crush the
Rib Eye Steak (400 g)
and put into a bowl with the
Peanut Oil (30 mL)
,
Salt (9 g)
,
Kreuzkümmel (as needed)
,
Koriander (as needed)
,
milde Sojasauce (30 mL)
,
Muskat (1 g)
, and
Ingwer (as needed)
. Mix in the cubes of beef. Put everything into a vacuum bag, vacuum seal on level 3 and chill in the refrigerator for at least 30 minutes or overnight.
Step 5
Coarsely chop the
Erdnüsse (30 g)
, put into a saucepan along with the
milde Sojasauce (10 mL)
,
Coconut Milk (100 mL)
,
Peanut Butter (15 g)
, and
Curry Paste (3 g)
and mix well. Bring the sauce to the boil and then simmer on a low heat for 10 minutes. Allow to cool down.
Step 6
(Pre-)heat cooking space to 230°C with Hot air + steaming
Step 7
Take the chicken wing pieces out of the bag, lay out on a lined baking tray and put into the preheated cooking space. Cook.
Step 9
Hot air + steaming 230°C for 9 Mins
Step 11
Take the chicken satay out of the bag and thread onto individual skewers. Take the beef out of the bag and thread on 2 to 3 cubes per skewer.
Step 12
Place the skewers on the baking tray along with the chicken wing pieces. Continue cooking.
Step 13
Hot air + steaming 230°C for 6 Mins 30 Secs
Step 14
Arrange the meat on a platter when done. Finely chop the green of the
Sesam (to taste)
. Sprinkle the
Spring Onion (1)
and the spring onion green over the chicken wing pieces. Cut the
Lime (1)
and the
Lemon (1)
into wedges. Sprinkle the
Chiliflocken (to taste)
and the
Kreuzkümmel (to taste)
over the beef. Arrange the lemon wedges around the meat. Serve the satay sauce separately with the lime wedges.
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