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Broiled Skewered Marinated Chicken
(Sate Ajam)
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| What You Need: |
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1 teaspoon finely chopped garlic
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons Ketjap Manis
2 teaspoons strained fresh lime juice
2 twelve-ounce chicken breasts, skinned, boned and cut into 1-inch squares
2 tablespoons vegetable oil
Katjang Saos
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| How To Cook: |
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1. Combine the garlic, salt and pepper in a deep bowl and with the back of a spoon mash them to a paste. Mix in the Ketjap Manis and lime juice. Add the chicken and toss the pieces about with a spoon until they are evenly coated.
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2. Marinate at room temperature for at least 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
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3. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears on the surface, or preheat the broiler of the oven to its highest point.
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4. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers-preferably Oriental wooden skewers about 6 inches long. (Protect the exposed ends of wooden skewers with foil.)
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5. Brush the oil evenly over the chicken. Broil about 3 inches from the heat, turning the skewers occasionally, for 5 minutes or until the chicken is crisp and brown.
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6. Serve at once directly from the skewers, accompanied by the katjallg saos presented separately in a bowl.
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