Chicken Skewered With Ketjap Manis

"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."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
photo by gailanng photo by gailanng
Ready In:
1hr 45mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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!

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Reviews

  1. So you got this recipe all the way from India. Did ya bring me a present? Huh? Did ya? Did ya? Very good! Made for ZWT#8~India.
     
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