*  Exported from  MasterCook  *
 
                               Chicken Satay
 
 Recipe By     : Susan Miano susanm@aberffraw.sw.stratus.com
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  450      g             chicken breasts -- skinned and boned
      1/2  tsp           sambal oelek (hot-pepper paste)
    1      tsp           grated fresh gingerroot
   30      ml            lemon juice
   50      ml            dark soy sauce
   30      ml            honey
   15      ml            peanut butter
  110      ml            water
 
 1.  Cut chicken into 2  1/2 cm chuncks and thread equally on 15 bamboo sk=
 ewers. Set aside.
 
 2.  In a large saucepan or skillet combine sambal oelek, gingeroot, lemon=
  juice, soy sauce, honey, peanut butter and water. Bring to a boil, stirr=
 ing constantly, then reduce heat and add as many chicken skewers as will =
 fit without crowding. Simmer 10 minutes, basting. Remove from pan and tra=
 nsfer to a rimmed platter. Repeat with remaining chicken skewers.
 
 3.  Simmer sauce remaining in pan until reduced to about 170 ml Pour over=
  chicken. Cover and refrigerate until cold, then serve. If desired garnis=
 h with cherries and Italian parsley.
 
 Author's Notes:
     I've made this recipe many times and it's ALWAYS a big hit.
 
     Sambal oelek can be found in an Oriental Market. It has a lot of zip =
 so adjust the quantity as you like. I add a little more peanut butter tha=
 n it calls for and I don't pour all the sauce over the chicken. I put som=
 e in a dipping bowl. Also, be sure to use the smaller skewers.
 
 Difficulty    : easy.
 Precision     : measure ingredients.
 
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