Satay has part(s) chicken meat
Preparation
Satay can be made from various meats. Meat commonly used includes chicken, lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; or offal such as liver, intestine, and tripe. Some have also used more exotic varieties of meat, such as turtle, crocodile, horse, lizard, and snake meat. Chicken is most common, but the other meats are frequently used. Satay is made by cutting the meat into small cube shapes, about thumb-size. However, such recipes as Ponorogo use chicken fillet cut into an elongated finger-like shape, thus one skewer holds only one piece. Yogyakarta has a special goat satay called Sate Klatak the difference between other satays is using iron bars for the stick.Mixture
Sate Kalong
A satay dish from Cirebon. The word kalong (bat) doesn't mean the satay used bat meat but because the food is sold in the evening. This satay is made from minced water buffalo, which is mixed with spices, and palm sugar and dipped into buffalo broth, it is then grilled on charcoal. The peanut sauce mixed with oncom.
Sate Lilit
A satay variant from Balinese cuisine. This satay is made from minced pork, chicken, fish, beef,  or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. Wound around bamboo, sugar cane or lemon grass sticks, it is then grilled on charcoal.
Sate Pusut
A delicacy from Lombok, the neighbouring island east of Bali. It is made from a mixture of minced meat (beef, chicken, or fish), shredded coconut meat, and spices. The mixture then is wrapped around a skewer and grilled over charcoal.Malaysia
Known as sate in Malay (and pronounced similarly to the English "satay"), it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam. While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations. Sate is often associated with Muslim Malays, but pork sate is also available at non-halal Chinese eating establishments.
There are a number of well-known satay outlets in Kajang, a city in Selangor closely associated with satays. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste. Given its popularity, sate Kajang is now found throughout Malaysia. Stalls and restaurants around Kajang offer not only the more traditional chicken or beef satay, but also more exotic meats such as venison, rabbit or fish, as well as gizzard, liver, and a number of other variations.
Another type of meat satay is the sate lok-lok from Penang and sate celup (dip satay) from Malacca. Both are Malaysian Chinese fusions of the hotpot and the Malay satay. Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup. Both dishes are available from street vendors or in certain restaurants, and the majority are not halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are usually no tables near street vendors, and customers thus tend to gather around the food cart.
Satay gula apong is a chicken or buffalo meat satay. It is a satay made with rare nipah palm sugar called sarawak gula apong. This rare satay can only be found in Linggi, Negeri Sembilan in Malaysia. It is served with sliced fresh cucumber and peanut sauce.Fusion satay
Traditionally, satay referred to any grilled skewered meats with various sauces; it is not necessarily served solely with peanut sauce. However, since the most popular variant of satay is chicken satay in peanut sauce (Sate Madura in Indonesia), in modern fusion cuisine the term "satay" has shifted to satay style peanut sauce instead.For example, the fusion "satay burger" refers to beef hamburger served with so-called "satay sauce", which is mainly a kind of sweet and spicy peanut sauce or often replaced with gloppy peanut butter. The Singapore satay bee hoon is actually rice vermicelli served in peanut sauce. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The fusion French cuisine Cuisses de Grenouilles Poelees au Satay, Chou-fleur Croquant is actually frog legs in peanut sauce. The Indomie instant noodle is also available in satay flavour, which is only the addition of peanut sauce in its packet. In Hong Kong, satay sauce is usually served with instant noodles and stir-fried beef. This dish is most often eaten for breakfast.
contains comprises includes consists of has components