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Português
Saté de Galinha com Molho de Amendoim
Galinha
2 dentes de alho
1 colher de chá de raiz
de gengibre cortada
grosseiramente
60 ml (14 de chávena) de
molho de soja
2 colheres de sopa de
óleo de amendoim
ou vegetal
2 colheres de chá de
açúcar castanho
455 - 570 g de peitos de
galinha macios
Molho
80 ml (13 de chávena) de
leite de coco
30 g (14 de chávena)
de manteiga de
amendoim
2 colheres de chá de
molho de soja
12 colher de chá de
pasta de caril
vermelho
Posicione a lâmina multi-usos na tigela de trabalho. Com o
processador em funcionamento, adicione o alho e a raiz de
gengibre atras do tubo de alimentão pequeno. Processe
até ficar cortado, durante 5 a 10 segundos. Junte o molho
de soja, o óleo e o açúcar castanho. Processe até a mistura
e o açúcar dissolver, durante 15 a 20 segundos. Retira para
um saco de plástico reutilizável para armazenamento de
alimentos ou para um recipiente pouco fundo.
Junte a galinha; cubra com a marinada. Deixe marinar
12 hora à temperatura ambiente ou pelo menos 2 horas
no frigorífico. Retire a galinha da marinada, reservando
a marinada.
Espete os peitos de galinha em espetos de madeira
molhados ou espetos metálicos oleados. Grelhe sobre
brasas de calor médio ou grelhe numa frigideira oleada
a 10 a 15 cm do calor, durante 8 a 10 minutos, ou até
completamente cozinhados, virando-os uma vez. Pincele
com o resto da marinada uma vez durante a preparação,
se desejado. Sirva com Molho de Amendoim aquecido ou
à temperatura ambiente.
Posicione a lâmina multi-usos na tigela de trabalho.
Junte todos os ingredientes. Processe até ficar misturado,
durante 5 a 10 segundos.
Quantidade: 4 doses.
Por dose: Cerca de 290 cal.
308


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