Chicken Satay

* Exported from MasterCook *

Chicken Satay

Recipe By : Susan Miano susanm@aberffraw.sw.stratus.com
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 g chicken breasts -- skinned and boned
1/2 tsp sambal oelek (hot-pepper paste)
1 tsp grated fresh gingerroot
30 ml lemon juice
50 ml dark soy sauce
30 ml honey
15 ml peanut butter
110 ml water

1. Cut chicken into 2 1/2 cm chuncks and thread equally on 15 bamboo sk=
ewers. Set aside.

2. In a large saucepan or skillet combine sambal oelek, gingeroot, lemon=
juice, soy sauce, honey, peanut butter and water. Bring to a boil, stirr=
ing constantly, then reduce heat and add as many chicken skewers as will =
fit without crowding. Simmer 10 minutes, basting. Remove from pan and tra=
nsfer to a rimmed platter. Repeat with remaining chicken skewers.

3. Simmer sauce remaining in pan until reduced to about 170 ml Pour over=
chicken. Cover and refrigerate until cold, then serve. If desired garnis=
h with cherries and Italian parsley.

Author's Notes:
I've made this recipe many times and it's ALWAYS a big hit.

Sambal oelek can be found in an Oriental Market. It has a lot of zip =
so adjust the quantity as you like. I add a little more peanut butter tha=
n it calls for and I don't pour all the sauce over the chicken. I put som=
e in a dipping bowl. Also, be sure to use the smaller skewers.

Difficulty : easy.
Precision : measure ingredients.

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