1-1/2 pounds boneless chicken
breasts
1/2 cup soy sauce
1/2 cup water
1/2 cup rice wine
1/2 cup dark brown sugar
1 teaspoon fresh ginger
2 stalks scallions
1 tablespoon fresh garlic
1 package wooden skewers
***hot peanut sauce***
4 tablespoon peanut or vegetable oil
1 large onion -- (plus/minus 1/2
-- lb.)
3/4 tablespoon Sambal oelek -- (ground fresh chili
-- paste)
1 tablespoon fresh garlic
6 tablespoon dark brown sugar
2 tablespoon soy sauce
2 tablespoon lemon juice
1/2 pound peanut butter
5 ounces half and half
1-1/2 cups coco milk
1-1/2 cups heavy cream
Instructions:
Remove skin and fat from chicken. Cut into strips 1/2-inch long and
1/2-inch thick. Mix remaining ingredients together for marinade. Place
chicken in bowl and cover with marinade. Marinate in refrigerator
at least 2 hours, overnight if possible. The longer you marinate,
the more flavor the meat will have. Skewer 2 to 3 pieces of chicken
on each skewer. Grill or broil skewers for 10 to 12 minutes until
done. DO NOT OVERCOOK CHICKEN, AS IT WILL DRY OUT WHEN OVERCOOKED.
Suggestion: Serve skewers of chicken covered with Hot Peanut Sauce
and sprinkled with sesame seed. Serve with steamed rice, snow peas
and carrots. Also is excellent as a hot appetizer arranged on a platter
with skewers surrounding a dish of hot peanut sauce. Peanut sauce:
Chop onions until finely diced. Heat oil on medium fire until hot.
Add onions and "sweat" until soft (plus or minus 5 minutes). Keep
fire low so onion doesn't brown. Add remaining ingredients, except
heavy cream. Whisk well with wire whisk while adding ingredients until
well blended. Simmer over low fire, whisking often, until sauce starts
to bubble (10 to 15 minutes). Add heavy cream, a little at a time,
while stirring constantly so sauce will not burn. Remove from fire.
If sauce becomes too thick, add more half and half or milk. Suggestion:
Serve over skewers of marinated chicken. Serve with steamed rice,
snow peas and carrots. Will give a colorful and festive presentation.
