Indonesian Chicken and Peanut Sate
PREPARATION TIME: 10 minutes
COOK TIME: 10 minutes
PAIR WITH: Cabernet Franc , Pinot Grigio , Riesling
Ingredients (chicken)
- 1 lb chicken
- Pinch of salt
- 2 limes, quartered, to garnish
Ingredients (baste and dip)
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 1/2 tsp hot chili sauce
- 1 tsp sugar
- 2 tbsp soy sauce
- 2 tbsp lemon or lime juice
- 1/2 tsp anchovy paste (optional)
- 4 tbsp smooth peanut butter
Instructions
Slice chicken into thin strips, and then thread zigzag fashion onto 16 bamboo skewers. Heat the vegetable oil in a pan. Add the onion and cook over gentle heat to soften without coloring for about 3-4 minutes. Add the next 5 ingredients and the anchovy paste. Simmer briefly, and then stir in the peanut butter. Preheat a moderate broiler, spoon third of the sauce over the chicken and cook 6-8 minutes, turning once.
Tips
Soaking skewers in water or marinade for one hour will assure they will not catch fire.
