Chicken Satay with Sweet Soya Sauce
by Norma Chikiamco
1 k chicken breasts and thighs
½ c butter, melted
1 c sweet soy sauce
½ c chopped shallots or red onions
2 tbsp chopped red bird’s eye chilies (siling labuyo)
Remove the meat from the bones and cut the meat into bite-size cubes (discard the bones or reserve them for making broth). Combine butter, soy sauce, shallots and chilies. Marinate chicken meat in the mixture for two to three hours.
When ready to cook, brush a griller with oil to prevent the meat from sticking. Preheat the griller to medium heat. Thread the chicken into skewers and grill the chicken on both sides until fully cooked (around 5-6 minutes on each side). Serve warm with rice. Tip: If you don’t have a griller, you can also cook the chicken in a nonstick pan. Brush the pan lightly with oil or spray it with nonstick cooking spray before heating.
If desired, reserve the marinade. Add about ¼ cup water if it has become too thick. Heat the mixture to boiling. Let boil for one to two minutes. Serve as sauce for the chicken.