Sate ayam

Yield: 1 servings

Measure Ingredient
2 \N Shallots; finely chopped
2 \N Cloves garlic; finely chopped
1 teaspoon Ginger; finely chopped
1 teaspoon Ground coriander
½ teaspoon Chilli powder
3 teaspoons Lime juice
1 tablespoon Light soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
2 tablespoons Peanut or olive oil
3 \N Skinless chicken breasts
3 \N Boned and skinned chicken thighs


Mix all the ingredients for the marinade in a bowl. Set aside.

Cut the chicken into ¾-inch cubes, mix them well into the marinade and keep in a cool place for 2 hours or in the fridge overnight.

When you are ready to grill the satays, put the meat on bamboo or metal skewers; about 5 to 6 cubes per skewer. Grill on charcoal or under a broiler, for about 2 to 3 minutes per side, turning them over once. Or you can cook the satays on a rack in a pre-heated oven at 320 degrees F., for 6 to 10 minutes or until cooked through.

Serve straight away with peanut sauce, either poured over the meat or served separately for everybody to help themselves.

Yield: 8 to 10 servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS1G40

Converted by MM_Buster v2.0l.

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