Will cook: Chicken with Satay Sauce

I was searching all over my files for a copy of my degree certificate when I saw a printed recipe tucked away silently among the files. The title: Chicken with Satay Sauce, printed on 23 February 2007.

My dad passed away on 1 February 2007. Ever since then, sometimes I'd see him in my dreams.

Once, I dreamt of my dad (he was a cook), taking part in a cooking competition and he won the second prize with this dish: Chicken with Satay Sauce. It was then I sought this recipe from the internet.

Here's the modified version:

Chicken with Satay Sauce
(Serves 2-4)

Ingredients:
450g boneless, skinless chicken breasts
1½ tbsp vegetable oil
3 cloves of garlic, coarsely chopped
1 cup of water

Marinade:
3 tbsp light soy sauce
1 tbsp Shaoxing rice wine (optional)
Salt & pepper to taste
2 tsp corn flour

Sauce:
1 packet of Brahim's Satay Sauce (The delicious ready-to-cook sauce packed with peanuts, chilies, onions and tamarind ideal for cooking up aromatic dishes.)

Garnish:
Cucumber, thinly sliced

Preparation:
1. Cut chicken breasts into bite-size cubes. In a medium-size bowl, mix chicken with marinade ingredients and leave to stand for 30 minutes at room temperature.

2. Heat a wok over high heat and add vegetable oil. When the oil is hot, add garlic, then chicken, and stir-fry quickly for five minutes or until chicken is lightly browned.

4. Turn down heat to low, add Brahim's Satay Sauce and stir-fry for another five minutes or so. Add water and leave to simmer for 10 minutes or until gravy is thick. Do not overheat.

5. Dish out onto a plate and garnish with cucumber slices. Serve hot with white rice.