Satay Chicken

Ingredients

• Paste for marinade :
• 3 cm galangal
• 4 lemongrass stalk(s)
• 3 cm turmeric
• 3 shallot(s)
• 1 tsp fennel seeds
• 1 tsp cumin powder
• 1/2 tsp salt
• 1 tbsp sugar
• 500 g chicken thighs, cut into small pieces
• 1 Lemongrass stalk (bruised), with coconut oil
• Ingredients for satay sauce :
• 200 g peanuts
• 100 g Valcom Lemongrass
• 2 cm galangal
• 2 garlic cloves
• 5 chilli peppers (dried)
• 1 shallot, thinly sliced
• 2 tbsp peanut oil
• 250 ml water
• 1/4 tsp salt
• 40 g palm sugar (gula melaka)
• 1/2 tsp tamarind paste
• Sugar to taste (optional)
• Side dishes :
• 1 cucumber, chopped
• 1/4 Spanish onions, chopped

Method

1. First to marinate chicken :
2. Cut chicken thighs into small pieces.
3. Blend galangal, lemongrass, turmeric and shallots.
4. Mix fennel powder, cumin powder, salt and sugar to blended ingredients. Marinate chicken meat with the marinade for at least 30 minutes or up to 2 hours.
5. Thread the meat onto the skewers. Use a bruised stalk of lemongrass to brush some coconut oil onto meat while grilling. Grill meat until cooked.
6. To make satay sauce :
7. Toast peanuts in a pan without oil until fragrant. Remove skins by soaking them in a bowl of water. Then, blend/crush peanuts into a grainy texture and set aside.
8. Blend lemongrass, galangal, garlic and dried chillies.
9. In a pan, heat oil over medium heat to fry sliced shallots. Once shallots begin to change colour, add the blended ingredients and sauté until fragrant.
10. Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase heat to allow the sauce to boil.
11. Once the sauce boils, add palm sugar and allow it to simmer over low to medium heat. After 20 minutes when the sauce thickens, add tamarind paste. Add sugar to taste (optional).
12. Plate up chopped cucumbers, Spanish onions to go with fragrantly delicious Satay chicken and Satay sauce!

Product used in recipe

• Valcom - Lemon Grass