Chicken Satay with Rujak Spice
Ingredients
- 300 grams boneless chicken breast
- 5 tablespoons cooking oil
- 3 tablespoons sweet soy sauce
- 50 grams palm sugar
- 1 bay leaf
- 1 kaffir lime leaf
- 1 cm galangal
- 1 stalk lemongrass
- 65 ml coconut milk
- Water, as needed
- Salt and sugar, to taste
- Satay skewers, as needed
Spice paste
- 10 large red chilies
- 10 shallots
- 5 cloves garlic
- 3 candlenuts, toasted
- 1 teaspoon shrimp paste
Preparation
Heat oil and sauté the spice paste, then add galangal, lemongrass, bay leaf, and kaffir lime leaf until fragrant
Add palm sugar and sweet soy sauce, stir well. Add water and coconut milk, then season with salt and sugar to taste, stir well
Cook until done, then remove from heat and let the sauce cool
Mix some of the sauce with the chicken breast and marinate overnight in the refrigerator. Then skewer the chicken
Grill the satay until cooked. Heat the remaining sauce for dipping and serve with the satay
