The Dutch Chicken Satay (Kip Saté)

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Satay has become quite a phenomenon in The Netherlands, and one of its most popular recipes is with chicken and a peanut sauce; here is a detailed and very good procedure to make this, although there are many more different recipes for chicken satay in the Netherlands...

The Dutch Kip Saté:

* 2 lb. (1 kg) boneless chicken breasts (6 fillets are good for 20-24 sticks)
* Enough soy sauce
* 2 large or 3 small onions
* 3 cloves garlic
* Ginger powder (to taste)
* 30 wooden skewers (preferably the thicker ones)

Ingredients for the peanut sauce

* the marinade passed through a strainer
* 1 cup Peanut butter (without peanut chunks, cheaper is too fat)
* Water
* Evaporated milk
* Sambal
* 1 Lemon
* Substantial tablespoon sugar

Preparation, day before

1) First we will marinate the Chicken as follows: with a big kitchen knife, slice the chicken breasts lenghtwise and then in wide strips, you can make about 12-15 chicken strips from one chicken fillet Slice an onion in fairly large chunks (you can later use it between the meat by threading if you like it) Put everything in a bowl and cover with soy sauce in until everything is covered; press in a clove of garlic; add ginger powder to taste and mix well. Repeat this operation until all chicken is sliced. Let the chicken marinate at least 2 hours in the refrigerator, with the bowl covered with plastic wrap.

2) When ready to barbecue the chicken, make the wooden skewers soak in water (if not they will burn while roasting on the barbecue)
Pour the marinade through a strainer in a saucepan.

3) Skewer the chicken strips lenghtwise on the sticks (3 to 4 chicken strips per stick), piercing the chicken strips in three places and lining them up in S’s. Allows the sticks to drain on a dish and then put them away, in a covered container in the refrigerator 4) Now, we turn to preparing the peanut sauce, using the marinade we have strained before, as follows:

Put the saucepan with the marinade on the stove over high heat setting, bring to a boil.

Pour the cup of peanut butter in the saucepan and stir until the sauce has become smooth, at this point it should be fairly thick. Pour in 1/4 cup evaporated milk and again mix until smooth. Add so much water from the sauce that is lighter in color, and stirring is easier to squeeze lemon quarter over the pan add a good tablespoon sugar sambal to taste Now comes the fun part: tasting your sauce! Possibly more of some ingredients can be added, such as the evaporated milk to make the sauce a little milder, or add some sugar to make it sweeter.

4) Now is time to barbecue the skewers; grill until the chicken is completely cooked. Serve these Dutch-Style Satay skewers with some rice on the side and the peanut sauce we did earlier of course...