Satay Ayam (Chicken Satay)Serves approximately six people, 10 to 12 as part of a rijsttafel Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California’s Dutch East Indies Restaurant provides us with her version.
2 lbs. boneless, skinless chicken breast or thigh meat1 clove garlic, crushed1 tsp. ground ginger 2 tsp. dark soy sauce 2 tsp. tamarind juice (see ingredients list) Cut chicken into cubes of approximately 3/4″ on a side.
Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes. Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides. Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
Source : sallys-place.com