Drinks advice · Beer and food

Chicken satay with Affligem Belgisch Wit

Chicken thigh on sticks, marinated in ketjap and garlic, from the grill pan, with a peanut sauce made from coconut milk. Alongside a fresh witbier.

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Bottle of Affligem Belgisch Wit, beer

From the shelf

The bottle

Affligem Belgisch Wit comes from Affligem in Belgium and is a witbier of 4.8% ABV. The bottle holds 30 centilitres. The beer is pale and cloudy, with wheat in the body, little hop bitterness and a fresh, lightly sour finish.

Affligem Belgisch Wit

The combination

Why this works together

Peanut sauce is fatty and the ketjap brings a lot of sweetness. A heavy beer does not help against those two: it piles sweet on sweet. A witbier stays light, rinses the oil of the peanut away with its carbonation and sets a fresh, slightly sour note against it, so that the sambal stays sharp and does not become sticky.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes, plus 2 hours marinating
  • Type main course

What you need

  • 800 grams of chicken thigh fillet, cut into 3 centimetre cubes
  • 4 tablespoons ketjap manis
  • 1 tablespoon soy sauce
  • 3 cloves of garlic, grated
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sambal
  • 200 g peanut butter
  • 300 millilitres of coconut milk
  • 1 lime
  • 16 satay skewers
  • salt

How to make it

  1. Mix the ketjap, the soy sauce, two thirds of the garlic and the ginger in a bowl.
  2. Stir in the chicken cubes, cover and leave in the fridge for 2 hours.
  3. Soak the satay skewers in cold water for half an hour so they do not burn.
  4. Heat the peanut butter with the coconut milk in a saucepan over low heat and stir until a smooth sauce.
  5. Stir in the sambal and the rest of the garlic, let the sauce simmer for 5 minutes and season with lime juice and salt.
  6. Thread the chicken onto the skewers, four pieces per stick.
  7. Heat a grill pan until smoking and grill the satay for 4 minutes per side, until the edges are charred and the meat is cooked through.
  8. Lay the skewers on a platter and serve the peanut sauce in a bowl alongside, not over the top; that way the grilled crust stays dry.

In the glass

Serving

Serve at 5 to 7 degrees in a wide glass with a two-finger head. With spicy food a cold, light beer helps more than a heavy one: alcohol actually makes the heat of sambal stronger.

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