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Satay Ayam (Spicy Chicken Kebabs with Peanut Sauce)
An Indonesian dish, probably originating in India, centuries ago. They consist of small bits of meat threaded on to fine bamboo or metal skewers, then grilled, and can also be made with pieces of pork loin or tenderloin - treated in a similar manner.
Likewise, chicken breast meat can be used, but tends to become dry, unless extreme care is taken.
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For 4 people:
- 4 medium chicken legs (thighs and drumsticks) or 450g/1lb chicken breast, boned and skinned
- 1 medium clove of Garlic, peeled and chopped
- 2.5cm/1in piece of Fresh Ginger; peeled and grated as finely as possible
- 10g/¼oz Shallot or Onion, peeled and finely-chopped
- 2 dessertspoons (20ml) Light Soy Sauce
- 1 tablespoon (15ml) Lemon or Lime Juice
- 1 teaspoon (5ml) Coriander Seeds (ground in a pestle and mortar)
- 1 teaspoon (5ml) Caster Sugar
- ½ teaspoon (2ml) Chili Powder
- 1 Batch of Satay Sauce (see Satay Sauce)
Equipment needed: 4 bamboo or metal skewers (if using bamboo, soak them in water before threading for 30 minutes
Cut the boned and skinned chicken flesh into 2.5cm/1in cubes.
- In a stainless steel or glass bowl, combine the garlic, ginger, shallot/onion, soy sauce, lemon/lime juice, coriander, sugar and chili powder and mix well.
- Put in the chicken and rub the marinade into the meat.
- Cover, and refrigerate overnight, if possible, but certainly for a minimum of 2 hours.
- Thread onto the skewers - previously soaked if bamboo.
- Heat an indoor grill, or light an outdoor charcoal grill.
- Grill for about 5 minutes on each side or until the meat is browned.
Serve with warm Satay dressing. A little poured over the meat, the rest handed round in a bowl.