Nothing goes to waste with Chef Gok Wan’s version of Chicken and Cucumber Satay. The marinade for the chicken is skillfully converted into a rich, creamy dipping sauce that combines the best of East and West. Tenderized chicken flesh is cubed before being alternately threaded with cucumber to give a nice crunch in between mouthful of chargrilled juiciness. When paired with the nutty and flavorful sauce, there’s no wonder why this is “one of the most-cooked dishes in Asia!” 

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