沙嗲雞肉串

若以馬來和印尼風味醃料來比較，國人比較喜愛印尼風味，

因為馬來風味較甜，椰漿味過重，

而這裡CC老師帶來的配方足以溫暖全家人的胃。

最想學會的外國菜：全世界美食一次學透透（中英對照）

【材料】
去皮去骨雞腿肉（或雞胸肉）600 g.、竹籤數支

【醃料】
無糖花生醬2匙、醬油2又1/2匙、黑胡椒粉1/2小匙、咖哩粉1小匙、蒜末2匙、白砂糖1小匙、薑泥1小匙、辣豆瓣醬1/2匙、洋蔥泥1匙

【做法】
1.雞肉切4×4公分寬，醃料拌勻，將雞塊放入醃漬約1晚。
2.將雞肉一一串入竹籤中，每支約串3～4塊。
3.將雞肉串放進上下火230℃烤箱烤約8分鐘至熟（使用雙壁鍋、休閒鍋或材質好的平底鍋、不沾鍋：中火熱鍋，倒入2匙橄欖油，油熱後放入雞肉串煎熟即成）。

【完美烹調寶典 Tips for a Perfect Dish】
1.醃漬雞肉若趕時間可將醃料材料加重1/2倍，醃漬2小時。
2.雞肉若改成豬小里肌或牛肉，也別有一番口感。

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【Ingredients】
600g chicken leg (boned and skin removed), bamboo skewers as needed

【Marinade】
2T unsweetened peanut butter, 2 1/2T soy sauce, 1/2t black pepper, 1t curry powder, 2T minced garlic, 1t white granulated sugar, 1t grated ginger, 1/2T hot chili bean paste, 1T grated onion

【Methods】
1.Cut chicken into 4cm x 4cm wide pieces. Combine ingredients from Marinade well and soak chicken in marinade overnight.
2.Skew chicken pieces with skewers, each skewer takes about 3-4 pieces.
3.Bake chicken skewer in oven at 230˚C on the upper and lower element for about 8 minutes until done (use a Durotherm,hot pan or good quality frying pan, non-stick pan: Heat pan over medium and add 2T of olive oil, heat until smoking, fry chicken skewers in oil until done and remove).

【Tips for a Perfect Dish】
1.If you are in a hurry, double the ingredients in the marinade and marinate for 2 hours.
2.Chicken can be substituted with pork tenderloin or beef, which gives another kind of texture.