Appliance used: V-Zug Combair-Steam SE
Cooking time: 15 minutes
Preparation: 1 hour
Portions: 4
PREPARATION
CHICKEN WINGS
8 chicken wings
3 tbsp soy sauce
1 tbsp cane sugar
1 tbsp rice wine
1 tbsp five-spice powder
½ tsp garlic powder
½ tsp chilli powder
Pierce the chicken wings with a carving fork or skewer all over to help the marinade penetrate. Halve the chicken wings at the joint.
Mix the soy sauce, cane sugar, rice wine and the spice 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.
CHICKEN SATAY
8 chicken fillets
1 tbsp soy sauce, mild
1 tsp peanut oil, unroasted
1 tsp peanut butter
¼ lime, juice
For the chicken satay, mix all the ingredients together for the marinade. Coat the chicken fillets with the marinade, put into a vacuum bag, vacuum seal on level 3 and chill in the refrigerator for 2 hours.
CUBES OF BEEF
400 g sirloin steak
½ tsp ginger powder
½ tsp cumin, ground
½ tsp nutmeg, ground
1½ tsp coriander, ground
1½ tsp salt
2 cloves of garlic
2 tbsp peanut oil, unroasted
2 tbsp soy sauce, mild
Cut the sirloin steak into 2.5 cm cubes. Peel and crush the clove of garlic and put into a bowl with the other ingredients. 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.
SATAY SAUCE
30 g peanuts, unsalted
100 ml coconut milk
1 tbsp peanut butter
2 tsp soy sauce, mild
½ tsp curry paste, red
Coarsely chop the peanuts, put into a saucepan along with the other ingredients and mix well. Bring the sauce to the boil and then simmer on a low heat for 10 minutes. Allow to cool down.
ARRANGING ON A PLATTER
1 Spring onion, green part
Sesame seeds, white
1 lemon
1 lime
Chilli flakes, dried
cumin, ground
COOKING STEPS
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