Chicken Breast on Skewer

Skin the chicken breasts and cut lengthwise to the fiber in 1/2 cm wide strips. Stir all the ingredients for the marinade together, add the chicken pieces and marinate in the refrigerator for a day with the lid closed.

Heat the hazelnuts and the tbsp. honey in a saucepan over medium heat until the honey is liquid. Now add the chicken stock as well as the port wine and cook the whole thing over high heat until reduced by half, adding the peanut oil. The sauce should be thick like a mayonnaise.

Thread the marinated chicken strips onto the eight wooden skewers in a ziehharmonkafoerm manner. Then grill the skewers in an electric grill for about 12 to 15 minutes until they are nice and crispy.

Dip in the nut sauce to eat.

To accompany the sate, as the barbecue skewers with meat or poultry are called in Asia, serve grainy cooked long grain rice and raw vegetables – e.g. kohlrabi, celery and carrots cut into sticks.

* Light white wine or warm rice wine is recommended as a beverage.

brought into Mm format by Peter Mackert, 2:246/8105.0

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