Chicken Satays Sate Ayam
Chicken Satay is one of Indonesia’s quintessential dishes. It is served across the
country, from roadside stalls to elegant five-star hotels. These savory pieces of
skewered chicken can be served as a simple weekday main entree or as a classy and
exotic party appetizer. For this Indonesian version of an all-around Asian favorite,
sweet soy sauce should not be substituted because its very distinctive flavor makes the
whole dish wonderful. Any brand of Indonesian sweet soy sauce is acceptable or
substitute with Lee Kum Kee Sweet Soy Sauce, which can be easily found in any
Asian grocery store. This recipe uses a high broil in the oven to mimic the original
barbecue used in Indonesia so that anyone with a regular kitchen can prepare this
delectable tidbit. Those of you with a barbecue can follow the recipe as is just make
sure to add a few tablespoons of oil to the marinade so the chicken doesn’t stick to the
grill.
MAKES 25-30 SKEWERS
PREPARATION TIME: 15-20 MINUTES
COOKING TIME: 8-12 MINUTES
30 bamboo skewers
3 boneless, skinless chicken breasts (1½ lb/ 750 g)
½ cup (125 ml) sweet soy sauce
½ cup (125 ml) coconut milk
1 teaspoon garlic powder
1½ teaspoons salt
Freshly ground black pepper
CONDIMENT
Sweet soy sauce
1 Soak the skewers in cold water for at least ½ an hour so they won’t burn on the grill.
2 Rinse the chicken under cold water. Cut the chicken into small bite-size chunks and
place in a large bowl. Mix in the sweet soy sauce, coconut milk, garlic powder, salt,
and ground black pepper. Allow the chicken to marinate for at least ½ an hour (up to
overnight).
3 Heat the oven to high broil.
4 Line a large baking sheet with aluminum foil. Slide 3 to 4 chicken pieces on each
skewer and arrange on the baking sheet. Broil under high heat for 8 to12 minutes until
the chicken is golden brown and just beginning to char on the edges.
5 Serve with sweet soy sauce on the side.