(Madura Chicken Satay) Ingredients - 7 Shallots - 10 Candle nuts - 8 Garlic cloves - Bamboo skewers (as needed) - 7 lbs. (3.5kg) Chicken (cut into 1" cubes) - 1 cup (250ml) Water - 1/4 cup (62ml) Oil - Salt (as needed) - 2 cups (500ml) Sweet soy sauce - 2 Red peppers - 16 Birdseye chilis (optional) - 2 lbs. (1kg) Roasted Peanuts (ground to a paste) - 1/4 cup (62ml) Lime juice Instructions 1.Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste. 2.Heat oil in a saucepan then saute the paste until fragrant. 3.Add ground peanuts, 1 cup sweet soy sauce, salt and water. 4.Mix well and slowly bring to a boil. 5.Remove saucepan from heat and add lime juice. Cool to room temperature. 6.Impale chicken pieces on bamboo skewers until 3/4 full. 7.Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce. 8.Sprinkle salt to satay before grilling. 9.Grill satay for 10-15 minutes, turning occasionally. Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture. Serve satay with sauce and rice. Condiments: sliced onions or shallots, birdseye chilis, limes. |
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