Sate Ponorogo – Chicken Satay Ponorogo

Chicken Satay Ponorogo
Sate Ponorogo is a variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken, served with a sauce made of peanuts and chilli sauce and garnished with shredded shallots, sambal, and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small cubes. The meat is marinated in spices and sweet soy sauce, in a process called “bacem” and is served with rice or lontong (rice cake).
  • 500 g boneless skinless chicken breast, cut into strips
For ponorogo chicken marinade
  • 2 cloves garlic
  • ½ teaspoon ground coriander
  • 2 cm piece galangal
  • ¼ teaspoon caraway
  • 2 pecan nuts, toasted
  • ¼ teaspoon brown sugar
  • ¼ teaspoon salt
  • 3 tablespoons chicken fat (½ cup of chicken skin and fat, melted over low heat) or cooking oil
  • 2 tablespoons kecap manis (Indonesian sweet soy sauce)
  • 1 tablespoon brown sugar
For ponorogo satay sauce
  • 3 tablespoons peanut oil
  • 225 g shelled peanuts, roasted
  • 3 red chillies
  • 2 pecan nuts, toasted
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
To make the satay sauce
  1. Heat up the oil in a saucepan; add chillies and saute for 1 minute; add the peanuts, pecans, salt and sugar; stir thoroughly.
  2. Pour the mixture into a blender, along with the water and blend to a slightly thick sauce consistency.
For the ponorogo chicken skewers
  1. Marinate the chicken in the marinade for 30 to 45 minutes
  2. Thread the chicken strips on the skewers. Brush with the marinade again
  3. Grill the skewers until the chicken is half cooked.
  4. Brush the skewers with the marinade; finish cooking the chicken.
  5. Serve the Ponorogo skewers with rice or rice cakes on the side and some peanut sauce poured over them.
If using pre-roasted peanuts ensure they are unsalted.
Other garnishes and side-dishes can include sliced shallots, sambal, or lime juice

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