Chicken Satay
Chicken Satay
Categories:
appetizers, chicken, ginger
1 lb boneless skinless chicken
1 breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tb sliced green onions - (with tops) 1 tb grated gingerroot 2 tb dry sherry 2 tb white vinegar
Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch strips. Mix all ingredients except chicken in large glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate 2 hours. Set oven control to broil. Remove chicken from marinade; drain. Reserve marinade. Thread 2 pieces chicken on each of twelve 10-inch skewers. Place on rack in broiler pan. Broil with tops 3 to 4 inches from heat about 8 minutes, turning once, until done. Heat marinade to boiling in 1-quart saucepan. Serve with chicken. 12 APPETIZER. *If using bamboo skewers, soak skewers in water at least 30 minutes before using to prevent burning.
Yield: 12 servings