*  Exported from  MasterCook  *
                   Sate Ayam (Chicken grilled on skewers)
 Recipe By     : anne@ariel.ucs.unimelb.edu.au (Anne Williamson)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  750      grams         chicken breast
    2                    red chillies or 1/2  teaspoons  sambal oel
    2      medium        onions -- roughly chopped
    3      teaspoons     finely chopped fresh ginger
    2      teaspoons     lemon juice
    1 1/2  teaspoons     salt
    2      teaspoons     light soy sauce
    2      teaspoons     dark soy sauce
    2      teaspoons     sesame oil (important)
    2      teaspoons     palm sugar or substitute (ordinary sugar i
      1/2  cup           thick coconut milk
 Bone chicken and remove skin. Cut into small cubes. In container of
 electric blender put seeded and roughly chopped chillies, onions, ginger,
 lemon juice, salt and soy sauce. Blend until smooth, pour into a bowl and
 stir in oil and sugar. Add chicken and stir until each piece is well coated
 with the marinade. Cover and marinate for one hour. Chicken can be
 marinated overnight in the refrigerator. There will be a generous amount of
 marinade, because this is used as the base for a sauce to serve with the
 Thread pieces of chicken on bamboo skewers which have been soaked for 1 - 2
 hours in cold water, leaving at least half the skewer free at the blunt
 end. Grill over glowing coals or under a pre-heated griller (broiler),
 about 5 cm (2 in) from heat source, for 5 - 8 minutes or until chicken is
 crisp and brown. Brush with extra oil during grilling, once on each side.
 Pour remaining marinade into a small saucepan, add thick coconut milk and
 simmer over low heat until smooth and thickened, stirring constantly. Pour
 into a small bowl and serve with the satay.
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