Malaysia
Singapore
Ingredients:
1kg chicken thigh meat (debone), diced cubes
2 tbsp grated ginger
1 grated Bombay onion
1/2 bottle peach jam
3 tbsp olive oil
Chicken meat Marinade Seasoning sauce:
4 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp L & P sauce
2 tbsp peach jam
1 tbsp dark soy sauce
3 tbsp orange sugar
1 tsp salt to taste
1 tbsp sesame oil
3 tbsp Mirin
Basting Ingredients: ½ cup olive oil mix in 3 tbsp peach jam
Bamboo skewer (Bamboo sticks)
Pre soak skewers in water for 30 minutes before threading meat
Method:
1. Wash chicken and cut into diced cubes, pre-marinade with grated ginger, grated Bombay onion and Peach Jam for ½ an hour.
2. Combine all the marinade seasoning sauce ingredients in a mixing bowl. Add the chicken meat to the marinade and let sit for 3 to or more in the refrigerator. Thread 4 to 5 pieces of the chicken cubes onto each bamboo skewer into a tight bundle, covering 4 inches of the skewer.
3. Heat up a barbecue or Cornell non-stick grill pan and place the Peach Sate skewers on it for six to seven minutes on each side, basting with olive oil and peach jam mixture. Serve with desired, chunks of cucumber and fresh peach or pineapple.
材料：
鸡腿肉（去骨），切丁块 1公斤
姜（磨碎） 2汤匙
孟买洋葱（磨碎） 1
桃子果酱 ½瓶
橄榄油 3汤匙
鸡肉腌料：
酱清 2汤匙
蚝油 2汤匙
L & P 蒜汁酱 1汤匙
桃子酱 2汤匙
黑酱油 1 汤匙
橘子糖 3 汤匙
盐（一各人口味） 1茶匙
麻油 1汤匙
米醂 （清酒） 3汤匙
烤肉时酱料：½杯橄榄油掺入3汤匙桃子酱
竹串 （竹签）
事先将竹串浸泡在水里30分钟，之后才能用来串肉
步骤：
1 将鸡洗净，再切成丁块。之后用磨碎好的姜，孟买洋葱和桃子酱腌制½小时。
2 将鸡肉腌料全部倒入大碗里搅混均匀。之后加入鸡肉，之后放入冰箱，腌制3小时（也可以更久）。腌制后，将4-5块的鸡肉用竹签串紧，覆盖竹签的4吋。
3 将烤架或Cornell不粘锅烤架烧热。将桃酱鸡肉串两面煮熟，一边需6至7分钟。在烤得同时，将烤肉酱料（橄榄油和桃子酱）抹在沙爹的两面。煮熟即可和黄瓜或新鲜的桃子或黄梨端上。