Chicken Skewered With Ketjap Manis |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is a recipe from Indonesia from a learning packet at my DD's culinary school. I have added approximate cooking times. I have not tried this recipe but my DD has indicated to me that she liked it. Ingredients:
1 cup brown sugar |
1 cup water |
3/4 cup soy sauce |
1/2 cup molasses |
1/2 teaspoon ginger (minced) |
1/4 teaspoon coriander (ground) |
1/4 teaspoon black pepper |
1 teaspoon garlic (minced) |
1/2 teaspoon salt |
1/8 teaspoon white pepper (ground) |
2 tablespoons ketjap manis |
2 teaspoons lime juice |
12 chicken breasts (boneless tenderloins) |
2 tablespoons peanut oil |
Directions:
1. Ketjap Manis:.
2. Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
3. Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
4. Marinade:.
5. Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
6. Soak bamboo skewers in extra water for 1 hour to help prevent burning.
7. Marinate the chicken for 1 hour in the refrigerator.
8. After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
9. Enjoy!
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