Chicken Satay with Spicy Peanut Sauce

Title:
Chicken Satay with Spicy Peanut Sauce

Yield:
4 Servings

Categories:
Appetizers,
Asian,
Main
Dishes




Ingredients:





     1 ts Finely chopped garlic


     1 ts Salt


   1/8 ts White pepper


     2 tb Soy sauce


     1 tb Dark molasses


     2 ts Fresh lime juice


     2 lb Boned; skinned chicken


          -breasts or thighs, cut into


          -1" cubes


     2 tb Vegetable oil





------------------------KATJANG
SAUCE; (SPICY PEANUT------------------------


          -SAUCE)


     2 tb Vegetable oil


   1/4 c  Finely chopped shallots or


          -scallions; white part only


     1 ts Finely chopped garlic


     2 c  Chicken stock; fresh or


          -canned


   1/2 c  Shelled Spanish peanuts;


          -ground fine


     2 ts Soy sauce


     1 ts Dark molasses


     1 ts Lime juice


   1/4 ts Finely grated ginger root


   1/4 ts Finely chopped hot chilies;


          -or cayenne, or to taste





 Combine the garlic, salt and pepper in the bottom of a deep bowl and with


 the back of a spoon mash them to a paste. Mix in the soy sauce, molasses


 and lime juice. Add the chicken cubes and toss with a spoon until they are


 evenly coated. Marinate in the refrigerator for 2 hours, stirring


 occasionally. Remove the chicken from the marinade and thread it tightly,
4


 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers


 about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over


 charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes,


 turning occasionally, until the chicken is crisp and brown. Serve at once,


 with the meat still on the skewers, accompanied by katjang sauce presented


 separately in a bowl. Serves 4.


 


 Katjang Sauce (Spicy peanut sauce)


 


 Heat the oil in a heavy skillet and cook the shallots (or scallions) and


 garlic 3 to 4 minutes, until they are soft and transparent but not brown..


 Add the chicken stock and bring to a boil over high heat. Add the ground


 peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne.


 Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to


 cool slightly before serving.


 


 NOTES : If you have been to Southeast Asia you have probably had satay


 (also spelled sat?), and even if you managed to avoid eating it, you are


 guaranteed to have smelled it cooking. Satay stands are on virtually every


 street corner in Malaysia, Indonesia, Singapore, and who knows where else.


 This recipe calls for chicken, but you can substitute beef, pork. or lamb.


 We even saw turtle satay on a menu in Bali.


 Recipe by: TheChef@wwrecipes.com


 


 Posted to recipelu-digest by "Valerie Whittle" 
on Feb


 5, 1998