Sate ayam

Sate ayam

Chicken grilled on skewers

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 fresh red chillies, seeded and chopped
or 1/2 teaspoon Sambal ulek
2 onions, roughly chopped
1 teaspoon fresh ginger, finely chopped
2 tablespoons lemon juice
1 1/2 teaspoons salt
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons sesame oil, plus extra for brushing
2 tablespoons dark palm sugar, chopped
750g chicken breast or thigh fillets, cut into cubes
125ml thick coconut milk

Method

  1. Soak 18 bamboo skewers in water to prevent them from burning during cooking.
  2. Put the chilli, onion, ginger, lemon juice, salt and soy sauces in a food processor and process until smooth. Transfer to a bowl and stir in the sesame oil and palm sugar. Add the chicken and stir until each piece is well coated with the marinade. Leave to marinate for 1 hour or cover and refrigerate overnight. Drain the chicken and reserve the marinade.
  3. Thread the chicken onto the skewers and grill over glowing coals or under a preheated griller, about 5 cm from the heat, for 5–8 minutes, or until the chicken is crisp and brown. Turn and brush with extra oil while cooking.
  4. Put the reserved marinade into a small saucepan, add the thick coconut milk and simmer over low heat until smooth and thickened, stirring constantly. Pour into a small bowl and serve with the satay skewers.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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