Recipe - Thai Satay Chicken With Japone Chile Sauce

1 tablespoon Fresh Chopped Shallot
1 teaspoon Curry Powder
One half teaspoon Ground Japone Chile
1 teaspoon Black Pepper
1 cup Sake or White Wine
4 Scallions Sliced Thin
8 Chicken Cutlets; Skewered
One half cup Peanut Butter
3 ounce Honey
One half cup Hoisin Sauce
One half cup Soy Sauce
One fourth cup Sesame Oil
1 tablespoon Fresh Chopped Garlic

http://emall.com/Chile/chilerecipes.html

Chile Today Hot Tamale

Blend peanut butter, hoisin, honey, soy sauce, garlic, shallot, curry,
japone chile. Whisk in sesame oil slowly. When incorporated, reserve half
and whisk in sake to remaining half. Marinate chicken overnight in the half
containing the sake. Grill chicken and serve with remaining peanut sauce.
Garnish with cut or sliced up scallion and sesame seeds. Serves 4.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998