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Jakarta Chicken Sate / Sate' Ayam |
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Serves: 4 Print this RecipeINDONESIA Special Equipment: About 28 short bamboo skewers, soaked for 1 hour in cold water to cover and drained This is probably the most popular saté in Jakarta, the street food equivalent of, say, a hot dog in New York. This particular recipe comes from Nurul Phamid, a willowy young man with a faint mustache, who sells satés from a pushcart on Jabang Street. Phamid loads his satés with chicken livers and chicken skin, as well as dark chicken meat. For the sake of simplicity, I make the liver and skin optional; you certainly could add either or both, if you wish. What really makes Phamid’s satés so succulent is what he uses for basting: chicken fat! 1 pound chicken breasts, boneless, or leg meat, with skin if desired 4 ounces chicken livers, trimmed (optional) 2/3 cup soy sauce, sweet (ketjap manis) or 1/3 cup each regular soy sauce and molasses 3/4 cup Thai Peanut Sauce (see recipe under "Sauces") 3 tablespoons onions, finely chopped 1 tablespoon lime juice, fresh 2 tablespoons chicken fat, rendered (see note) or unsalted butter, melted 1 tablespoon chile paste (sambal ulek) or your favorite hot sauce, for serving 1. Preheat the grill to high. 2. If the chicken has skin and you plan to use it in the recipe, remove it from the chicken and reserve; otherwise, discard it. Rinse the chicken, chicken skin (if using), and chicken livers (if using) under cold water. Then drain and blot dry with paper towels. Cut the chicken and livers into 1/2-inch dice and the skin into 1/2-inch squares. Thread the pieces alternately on the skewers; each saté should be about 3 inches long. Place on a platter, cover loosely with plastic wrap, and refrigerate while you prepare the marinade. 3. Combine 1/4 cup of the sweet soy sauce, 1/4 cup of the peanut sauce, the onion, and lime juice in a shallow dish and stir to mix. Roll the satés in the marinade to coat thoroughly. 4. When ready to grill, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Brush once or twice with the chicken fat as the satés cook. 5. To serve, place the remaining 1/2 cup peanut sauce in a small bowl and spoon the remaining 2 tablespoons sweet soy sauce and the chile paste into the center (the motion of dipping the satés into this sauce will mix the ingredients together). Transfer the satés to serving plates or a platter and serve accompanied by the sauce. Serves 4 as an appetizer, 2 as an entrée This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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