Called Satay Ayam (sah-tay ah-yahm) in Indonesia, this dish of marinated and grilled chicken pieces is a tasty and unusual way of preparing chicken. It may be served as part of an Indonesian meal or as a snack. Usually cooked over a charcoal fire, satay may also be cooked under a gas or electric grill .2 tablespoons brown sugar
4 tablespoons treacle or molasses
4 fl. oz. dark soy sauce
2 garlic cloves, crushed juice of
1 tablespoon groundnut oil
3 whole chicken breasts
8 oz. peanuts, shelled
2 fresh red chillis or
1 teaspoon hot chilli powder
3 garlic cloves
1 teaspoon salt
1 onion, coarsely chopped
4 tablespoons groundnut oil
8 tablespoons water
1 tablespoon brown sugar dissolved in
2 tablespoons dark soy sauce
2 tablespoons lemon juice
In a small bowl or cup, mix the sugar, treacle or molasses and soy sauce together. Stir in the garlic, lemon juice and oil. Set aside.
Skin and bone the chicken breasts. Cut the flesh into f-inch cubes. Thread the cubes on to skewers or satay sticks. Place the skewers in a shallow dish.
Pour the soy sauce mixture over the skewered chicken pieces and leave them to marinate for 1 hour at room temper-ature.
Preheat the grill to high.
To make the sauce, put the peanuts in the grill pan. Place the pan under the heat and grill the nuts, turning them once or twice, for 2 to 3 minutes. Remove the nuts from the heat and rub them between your hands to remove the skins.
Put the peanuts in an electric blender with the chillis or chilli powder, garlic, salt, onion and 2 tablespoons of the oil. Blend to a paste, adding enough of the water to prevent the blender from sticking.
Alternatively, mash the ingredients to a paste with a pestle and mortar.
In a medium-sized saucepan, heat the remaining 2 tablespoons of oil over moderate heat. When the oil is hot, add the nut paste. Reduce the heat to moderately low and fry the paste, stirring constantly, for 3 minutes. Stir in the remaining water and cook the sauce gently for 5 minutes or until it is thick and smooth.
Remove the pan from the heat and stir in the sugar and soy sauce mixture and the lemon juice. Taste the sauce and add more salt and lemon juice if necessary. Keep the sauce hot while you grill the chicken pieces.
Cover the rack of the grill pan with aluminium foil. Place the skewers on the foil and grill the chicken pieces, turning them occasionally, for 5 minutes or until they are cooked.
Serve immediately, with the sauce served separately in small saucers.