Chicken Satay with Peanut Sauce
Ingredients
- Chicken meat from 1 whole chicken, cubed
- 2 large onions
- 1 bulb garlic
- 2 inches ginger
- 4 stalks lemongrass
- 2 cups sugar
- 2 tablespoons salt
- 4 tablespoons turmeric
- 3 tablespoons fennel seeds
- Handful of dried chilies
- 2 large onions
- 2 inches ginger
- 1 stalk lemongrass
- 2 cups blended peanuts
- 2 pieces palm sugar
- 1/2 cup sugar
- Salt
- Water as needed
- Tamarind slices
Satay components
- Blended mixture of onions, garlic, ginger, and lemongrass
- Marinade mixture of sugar, salt, turmeric, and fennel seeds
Peanut sauce components
- Blended mixture of dried chilies, onions, and ginger
- Bruised lemongrass
- Blended peanuts
- Palm sugar
- Sugar
- Salt
- Water
- Tamarind slices
Preparation
Satay
Blend the onions, garlic, ginger, and lemongrass together to make a mixture.
In a large bowl, combine the cubed chicken meat with the blended mixture, sugar, salt, turmeric, and fennel seeds then mix well and marinate.
After marinating, thread the chicken onto skewers.
Mix a little of the excess marinade with oil for basting during grilling.
Grill the skewers over charcoal or a grill, basting as needed, until the chicken is cooked through.
Peanut sauce
Blend the dried chilies, large onions, and ginger together.
In a pan, sauté the blended mixture with the bruised lemongrass until the oil separates.
Add the blended peanuts and stir well.
Add water, stir, and bring to a boil over low heat.
Add palm sugar, sugar, salt, and tamarind slices.
Cook until the sauce thickens, then taste and adjust seasoning as needed.
