Sate ayam
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Shallots; finely chopped | |
| 2 | 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 | Skinless chicken breasts | |
| 3 | Boned and skinned chicken thighs | |
Directions
MARINADE
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.