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CHICKEN SATAY WITH SPICY DIPPING SAUCE

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Satay dishes — marinated, skewered and broiled cubes of meat or chicken — are a staple throughout Indonesia, Malaysia and Singapore. The use of peanut butter tags our recipe to enchanting Ball, whose cuisine abounds in peanuts.
Meat
Yield: 30 Skewers
 

Ingredients

SPICY DIPPING SAUCE
• 2 teaspoons vegetable oil
• 1/4 cup minced red onion
• 3 garlic cloves, minced
• 1/2 teaspoon minced fresh gingerroot
• 1½ teaspoons red wine vinegar
• 1½ teaspoons brown sugar, firmly packed
• 1 teaspoon sesame oil
• 2½ tablespoons peanut butter
• 1/4 teaspoon ground coriander
• 1½ tablespoons ketchup
• 1½ tablespoons lime or lemon juice
• 1/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 1/4 cup hot water
• 1/4 teaspoon turmeric
 

Directions

1. Heat vegetable oil in large skillet and saute onions, garlic and ginger until soft.

2. Add vinegar and sugar and continue cooking until sugar dissolves.

3. Remove from heat and stir in remaining ingredients. Puree until smooth.
 

CHICKEN

• 3/4 pound chicken breast halves, boned and skinned
• 1¼ tablespoons sesame oil
• 11/4 tablespoons vegetable oil
• 2½ tablespoons dry Sherry wine
• 2½ tablespoons soy sauce
• 1¼ tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon hot sauce
• 30 6-inch skewers, soaked in water

Directions
1. Preheat grill 10 minutes before cooking.

2. Cut chicken into strips 1/2 inch by 3 inches.

3. Combine remaining ingredients except skewers and pour over chicken. Chill 1 hour.

4. Skewer chicken, discarding marinade and grill 5 to 10 minutes or until tender.
Serve with Spicy Dipping Sauce.