Chicken satay ponorogo

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Chicken satay ponorogo
Chicken satay ponorogo
Servings:Serves 8
Calories per serving:381
Ready in:1 hour 25 minutes
Prep. time:1 hour 15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012
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A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a satay sauce.

This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small slices. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice or lontong (rice cake). The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced.


skewers

Ingredients

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marinade

satay sauce

Method

satay sauce

  1. Heat the oil in a small pan
  2. Fry the chillies for a minute only
  3. Remove from the heat, add the remaining items apart from the water and mix well
  4. Allow to cool a little, add to a blender and mix with enough of the water to make a thick paste

marinade

  1. Grind the spices in a pestle and mortar or a coffee grinder
  2. Crush the remaining solid items in a mortar and pestle
  3. Mix with the spices and remaining marinade ingredients.
  4. Cut the chicken into pieces slightly larger than your thumb - see here.
  5. Marinade the chicken for 1 hour.
  6. Traditionally they would be marinaded on the skewers but I find it easier to add the lot to a Lock and Lock-style box, close and refrigerate, shaking now and then. The chicken can be threaded on to skewers and a final layer of marinade brushed onto the skewers when they are ready to cook.
  7. Lay the skewers onto a grill tray under a preheated grill or on a barbecue and cook for 4 to 5 minutes, turn and re-brush with the marinade and cook for a further 4 or 5 minutes
  8. Check the juices run clear before serving

Serving suggestions

Serve with the satay sauce, wedges of lime and rice cakes, (plain boilded rice, pressed into 'cakes')

Variations

If you can't obtain galangal, ginger would probably do at a push.

The marinade in the authentic version uses rendered chicken fat instead of peanut oil.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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