Chicken Skewered With Ketjap Manis Food

CHICKEN SKEWERED WITH KETJAP MANIS

Chicken Skewered With Ketjap Manis image

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.

Provided by AcadiaTwo

Categories Chicken Breast

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

Ketjap Manis:.
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.
Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
Marinade:.
Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
Soak bamboo skewers in extra water for 1 hour to help prevent burning.
Marinate the chicken for 1 hour in the refrigerator.
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.
Enjoy!

BOKA DUSHI (DUTCH WEST INDIAN CHICKEN KEBABS)

Boka Dushi (Dutch West Indian Chicken Kebabs) image

Ketjap manis (see my fav recipe #480813), the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal oelek is a fiery paste made of red peppers. Look for both in Asian markets. From Cooking Light.

Provided by gailanng

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
1 teaspoon sambal oelek or 1 teaspoon thai chili paste
1/2 teaspoon ground turmeric
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders
vegetable oil, for grill
1/3 cup reduced-sodium fat-free chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomatoes
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
1 teaspoon honey
1 garlic clove, crushed

Steps:

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

Nutrition Facts : Calories 189.3, Fat 7.1, SaturatedFat 1.5, Cholesterol 72.6, Sodium 406.2, Carbohydrate 4.4, Fiber 0.9, Sugar 2.4, Protein 26.6

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