Chicken Sate Ponorogo This One Kind Of Another Satay From Java

A variant of satay coming initially from Ponorogo, a major city in East Java. It is created from sliced marinated chicken meat, and served that has a satay sauce. Ponorogo Sate is different than Madura Satay that popular.The difference is how to cut meat. The meat will not cut resemble dice like chicken satay generally, but alternatively resembles a protracted, thin sliced fillet, so along with more tender, lard or fat in meat might be set aside.

Satay chicken could be served in conjunction with intestinal, skin and young chicken eggs. The next difference is satay Ponorogo throughout the immersion procedure for seasoning (in "bacem") to permit the flavors to seep to the meat. Skewers of meat, intestines, and skin soy sauce flavored with herbs and vegetable oil.

Once the marinade evenly, skewers grilled on skewers grill for approximately 3-5 minutes. Ponorogo satay grill made from furnace (grill) created from clay. This grill features a hole on the one hand to fan the embers of charcoal inside. Once brown, all satay placed on a plate for seasoned again with Special Seasoning. Once cooked, satay peanut sauce covered with finely ground.

Ingredients

Wooden skewers soaked in water for an hour
450 g (1lb) boneless chicken, skin removed and cut into pieces

Marinade

    2 cloves of garlic, peeled and crushed
    1 cm (1/2") galangal, grated
    ½ teaspoon coriander seeds
    ¼ teaspoons caraway seeds
    ¼ teaspoon salt
    4 tablespoons peanut oil - see variations
    2 tablespoons kecap manis (Indonesian soy sauce)
    1 tablespoon jaggery or brown sugar

Satay sauce

    4 tablespoons peanut oil
    225g (8oz) / 1 cup shelled roasted peanuts
    3 hot red chilli peppers
    4 roasted pecan nuts
    225 ml (1 cup) water
    1 teaspoon salt
    1 tablespoon jaggery or brown sugar

Method

Satay sauce
Heat the oil in a pan
Fry the chillies for just a minute only
Remove on the heat, add the remainder of the items apart from your water and mix well
Allow to cool down the a little, increase a blender and mix with plenty of the water to have a thick paste

Marinade
Grind the spices inside a pestle and mortar or perhaps a coffee grinder
Crush the rest of the solid items inside a mortar and pestle
Mix with all the spices and remaining marinade ingredients.
Cut the chicken into pieces slightly greater than your thumb - see here.
Marinade the chicken for 60 minutes.
Traditionally they can be marinaded about the skewers but I still find it easier to add all to a Lock and Lock-style box,
close and refrigerate, shaking here and there. The chicken may be threaded onto skewers as well as a final layer of marinade brushed on the skewers when ready to cook.
Lay the skewers onto a grill tray with a preheated grill or over a barbecue and cook for four or five minutes, turn and re-brush with all the marinade and cook for the further four or five minutes
Check the juices run clear before serving

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

Variations
If it's not possible to obtain galangal, ginger could possibly do for a push.
The marinade inside authentic version uses rendered chicken fat as opposed to peanut oil.