INGREDIENTS

INSTRUCTIONS

Recipe by: anne@ariel.ucs.unimelb.edu.au (Anne Williamson) From:
kmeade@ids2.idsonline.com (The Meades)
Date: Thu, 23 May 1996 10:27:36 -0400
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
satay.
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.
Posted to Master Cook Recipes List, Digest #95

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