Making Sate

Saté are small kebabs made with very lean chicken, meat or fish. Here they are made with succulent chicken breast meat. The secret of making good chicken saté is to wind the chicken on to the sticks and not to overcook it or it will be dry. A simple recipe for chicken saté, using the techniques shown here, is given in the box, left.

1. Remove the tendons from the chicken breast, then cut the flesh into thin slices, working diagonally across the grain. Marinate the strips for 1 hour, preferably overnight.

   

2. Soak bamboo skewers in water for 30 minutes, then drain. Thread the marinated chicken on to the skewers, winding them in a spiral pattern.

   

3. Cook the chicken under a very hot grill, about 6 cm away from the heat. The chicken will cook very quickly, so do not cook for longer than stated in the recipe. Turn the skewers frequently and brush with the marinade. Serve warm or at room temperature.