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Indonesian chicken sate'
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Indonesian, Poultry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| large | Skinless, boneless chicken | | | -breast halves (about 1 ?/td> | | | -pounds) | | 1/4
| cup | Reduced-sodium soy sauce | | 2
| tbsp | Fresh lemon juice | | 1
| tbsp | Dark molasses | | 3/4
| tsp | Red Pepper Flakes | | 1/2
| tsp | Garlic Powder Granules | | 1/8
| tsp | Ginger |
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Procedures:
| 1 | With meat mallet or bottom of heavy saucepan, pound each chicken breast to ?inch thickness between pieces of waxed paper. | | 2 | Cut breasts lengthwise into 1 inch strips. | | 3 | In bowl or plastic storage bag, place chicken and remaining ingredients and mix well. | | 4 | cover and refrigerate at least two hours, stirring or turning bag occasionally (the longer the marinating time the spicier the chicken). | | 5 | thread chicken strips on metal or bamboo skewers. | | 6 | If using bamboo, soak in water to prevent charring when broiling. | | 7 | brush generously with marinade. | | 8 | broil or grill 3 to 4 minutes on each side, or until chicken is done and tender, brushing them with marinade frequently. | | 9 | Serve hot with peanut sauce. | | 10 | from the files of al rice, north pole alaska. | | 11 | Feb 1994 |
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