Recipe - Chicken Satay With Spicy Peanut Sauce

1 teaspoon Finely chopped garlic
1 teaspoon Salt
1/8 teaspoon White pepper
2 tablespoon Soy sauce
1 tablespoon Dark molasses
2 teaspoon Fresh lime juice
2 pound Boned; skinned chicken
breasts or thighs, cut into
1" cubes
2 tablespoon Vegetable oil

KATJANG SAUCE; (SPICY PEANUT
SAUCE)
2 tablespoon Vegetable oil
One fourth cup Finely chopped shallots or
scallions; white part only
1 teaspoon Finely chopped garlic
2 cup Chicken stock; fresh or
canned
One half cup Shelled Spanish peanuts;
ground fine
2 teaspoon Soy sauce
1 teaspoon Dark molasses
1 teaspoon Lime juice
One fourth teaspoon Finely grated ginger root
One fourth teaspoon 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 recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
5, 1998