Chicken Satay Recipe

When I make chicken satay at home I often save time by using off-the-shelf satay marinate powder such as Ayam brand satay seasoning (aka “cheated“), but the existence of Rasa Malaysia has motivated me to try making everything from scratch, if possible. So I will admit to modifying the traditional and authentic Malaysian chicken satay recipe with a tint of kecap manis (sweet soy sauce) and Chinese oyster sauce substituting for salt and sugar. But as you can infer from these pictures, the end result was delicious. You can almost smell the enticing aroma of the chicken satay from your computer screen, can’t you?



Ingredients:
4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
Spice Paste:1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots, peeled
2 cloves garlic, peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 teaspoons kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers, soaked in water for 2 hours to avoid burning)
1 cucumber, cut into small pieces
1 small onion, quartered

Method:
Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.


Source -Here-