Ingredients
- 1kg chicken thigh meat (debone), diced cubes
- 2 tbsp grated ginger
- 1 grated Bombay onion
- 1/2 bottle Frezfruta 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 Frezfruta 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
- Wash chicken and cut into diced cubes, pre-marinade with grated ginger, grated Bombay onion and Peach Jam for ½ an hour.
- 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.
- 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.
