Chicken Sate

Name: Chicken Sate
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 12 Skewers
Ingredients: 400 grams (14 ounces) skinless chicken breast; 1 garlic clove; 1 tablespoon kecap manis; oil; Juice of 1/2 lime; 100 grams (2/3 cup) raw peanuts; 1 tablespoon oil; 1 garlic clove; 1/2 teaspoon shrimp paste; 1/2 teaspoon dark palm sugar; 3 tablespoons kecap manis; Juice of 1/2 a lime

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
50 mins
Servings
12 Skewers
Course
Main Course
Cuisine
Indonesian

Chicken Sate

Iris Warren

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A recipe for Chicken Sate from the cookbook, Fire Islands: Recipes from Indonesia, written by Eleanor Ford.

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Ingredients

Servings

Chicken Sate:

400 grams (14 ounces) skinless chicken breast
1 garlic clove roughly chopped
1 tablespoon kecap manis
oil for grilling
Juice of 1/2 lime to serve

Peanut Sauce:

100 grams (2/3 cup) raw peanuts skin on
1 tablespoon oil for frying peanuts
1 garlic clove crushed
1/2 teaspoon shrimp paste toasted, optional
1/2 teaspoon dark palm sugar gula jawa, grated
3 tablespoons kecap manis
Juice of 1/2 a lime

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Instructions

Chicken Sate:

Cut the chicken into a 2-3 cm (1 inch) dice. Mix with the garlic, kecap manis, and a pinch of salt. Set aside to marinate for 10 minutes (or if longer, cover and keep in the fridge).
If using bamboo skewers, soak in water to stop them from burning whilst the meat marinates. Thread the chicken onto the skewers, keeping the pieces tightly packed together.
The best results are indisputably on a barbecue- add coconut fibres or wood chips for the wonderful smoky notes- but you could also grill or griddle on a high heat. When searing hot, brush your grill with a little oil and cook your sate over a direct heat (keeping the sticks away from the coals). Turn until browned on all sides and cooked through.
Spritz the lime juice over the sate and douse with the warm peanut sauce.

Peanut Sauce:

Fry the peanuts to bring out their toasty flavour. Heat the oil in a wok or frying pan over a high heat. When shimmering, add the nuts and stir-fry for a minute. Reduce the heat to medium and continue to fry, stirring often, for about 5 minutes, until the nuts are deep golden brown. Remove with a slotted spoon and drain on paper towel.
Tip the nuts into a food processor (keep the skins on) with the garlic, shrimp paste, palm sugar, and a good pinch of salt. Blitz to a sandy rubble, then scrape the sides and process for another minute. Continue scraping and blitzing for a few minutes at a time until you have a smooth purée (it should get there, with some perseverance).
Transfer the peanut butter to a saucepan, add the kecap manis and a small glassful of water. Cook over a medium-high heat, stirring often, until you have. a sauce that is dark and slightly sticky. Thin with more water if it gets too thick- you want it to thickly coat the sate but be just pourable. Leave to cool and taste for seasoning, adjusting the saltiness and sweetness if you like. A final spritz of lime juice will brighten the flavours.