Chicken of the Woods Satay with Peanut Sauce
Chicken of the woods has a superb flavour and texture, and can be used much as you would chicken in stir fries and curries. Here we marinate it in chunky pieces with Southeast Asian flavourings, before threading onto skewers and grilling. The kebabs are served with a spicy peanut sauce, for a vegan interpretation of the classic Indonesian satay. You can use metal or bamboo skewers, but if you’re using bamboo ones, soak them in warm water for 20 minutes before you use them, to stop them blackening under the grill.
- 400g chicken of the woods
- 2 cloves garlic, crushed
- 2cm fresh root ginger, peeled and grated
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- ¼ teaspoon turmeric
- ½ teaspoon hot Madras curry powder
- Wedges of lime, to serve
- Coriander leaves, for garnish
FOR THE PEANUT SAUCE:
- 3 tablespoons crunchy peanut butter
- 3 tablespoons boiling water
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 clove garlic, crushed
- 1 small red chilli, finely chopped
- 1–2 teaspoons sugar, honey, maple syrup or agave nectar
- I tablespoon chopped of toasted salted peanuts
- Clean the chicken of the woods with a pastry or mushroom brush, and wipe away any dirt with dampened kitchen paper. Cut into roughly 3cm chunks, removing any hard or fibrous parts, and put the pieces into a wide shallow dish. Add the garlic, ginger, oils, soy sauce, lime juice, turmeric and curry powder and toss well with the mushroom chunks. Leave to stand for 20 minutes.
- Meanwhile, make the peanut sauce. Put the peanut butter into a small mixing bowl and add the boiling water. Mash the peanut butter into the hot water, stirring until you have a smoothly amalgamated sauce. Add the soy sauce, lime juice, garlic and chilli and stir well. Depending on your brand of peanut butter, you may need to add a little more hot water. When you’re happy with the sauce’s consistency, taste and add the sugar (or your chosen sweetener): remember you’re aiming for a balance of sour and sweet, rather than over sweetened. Add more lime or soy as you prefer. When you’re happy, divide up the peanut sauce into small dishes and scatter with the chopped peanuts.
- Preheat your grill to its highest setting (you could also cook these on a barbecue). Thread the chicken of the woods chunks onto skewers (don’t pack them too tightly, or they won’t cook evenly)and lay them on a baking tray with slightly raised sides.
- When the grill is up to temperature, cook the skewers for 20 minutes, basting them frequently with the marinade and turning them from time to time to ensure even browning. Make sure that the thicker pieces are tender and browned.
- When the skeweres are cooked, transfer them to serving plates with some lime wedges and a garnish of coriander. Serve with the dishes of peanut sauce.
Recipe and photos by Otherwise for Wild Food UK