Satay Chicken Skewers

20250924 #breakfastdiary day 1518, 22°C/mostly cloudy, 20min/exercise (M) Once you reach stage 3, a vast, boundless world of breakfast opens up. If time allows, there's nothing you can't eat. Cantonese-style steamed cod, with scallion and ginger to cut the fishy smell, topped with scallion and finished with sizzling hot oil poured over, would offer an exotic flavor. If it's the season for large sweet persimmons, you could enjoy them on toast, piled onto thick Greek yogurt. What about a small rice ball with seasonal greens? Simple, but it'd make for a filling meal. And that's not all — from various types of pasta to seasonal-ingredient hot-pot rice, a single meal can be rich and varied. (Najoshik, 'I've Been Drinking Breakfast Every Day') So, once you're at around stage 3, you reach the level where you can enjoy Singapore-style satay-marinated chicken skewers for breakfast. Curious what breakfast stage 1 (beginner), stage 2 (intermediate), and the final boss stage are? Click the Brunch Book link in the profile to read the full piece! Singapore-style satay sauce is peanut-based with a tangy-sweet character. Not sure why I even had this at home, but there was a store-bought sauce, so I used it. Marinated from midnight last night for about 6 hours — looks like Singapore-style #satay, but in the end it's really just #chickenskewers

Chicken on skewers, (Singapore-style) satay sauce, scallion, cherry tomatoes, oil, pepper

1. Line a tray with parchment paper, place the chicken skewers, brush with satay sauce, and marinate overnight. 2. Grill the chicken skewers on a pan, brushing with vegetable oil as you go. 3. Skewer the scallion and tomato as well, sprinkle with pepper, and grill.