Name: Chicken Satay with Peanut Sauce
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 1 lb Boneless (skinless chicken thighs, Cut into strips); Soak 12 bamboo skewers in water; For the marinade; 3 shallots (roughly chopped); 2 cloves (rough chopped); 1 inch Ginger (rough chopped); 1 inch galangal in one piece or 1 teaspoon if in powder form; 1 tablespoon ground coriander; 1 teaspoon cumin; 1 teaspoon ground fennel; 1 teaspoon ground turmeric; 3 tablespoons sugar; 3 tablespoons palm sugar ((jaggerty or brown sugar can be substituted); 2 tablespoons vegetable oil; 1 teaspoon salt; For the peanut sauce; 1 tablespoon vegetable oil; 3 sticks lemongrass (finely chopped); 3 lime leaves (core removed, finely chopped ( lime zest can be substituted)); 5 shallots (rough chopped); 4 cloves garlic (rough chopped); 1 inch Ginger (grated); 1 inch galangal (brined or 1 teaspoon powder); 2 tablespoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons ground fennel; 3 tablespoons chili paste; 1/2 cup peanuts (roasted and finely chopped); 2 tablespoons palm sugar (jaggerty or brown sugar can be substituted); 3 tablespoons tamarind juice

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Although Chicken Satay did not originate in Brunei, it is found and loved all over the country and for very good reason, it is delicious.

Although the recipe is complex and calls for exotic ingredients, just get them and make it.

Trust me! I am certain you will love it! Just do it!

Please note that it is best to marinade the chicken overnight so plan ahead for this one.

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5 from 1 vote

Chicken Satay with Peanut Sauce

Course Appetizer

Cuisine Brunei

Prep Time 12 minutes

Cook Time 20 minutes

Total Time 32 minutes

Servings

Author International Cuisine

Ingredients

1 lb Boneless skinless chicken thighs, Cut into strips
Soak 12 bamboo skewers in water
For the marinade
3 shallots roughly chopped
2 cloves rough chopped
1 inch Ginger rough chopped
1 inch galangal in one piece or 1 teaspoon if in powder form
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon ground fennel
1 teaspoon ground turmeric
3 tablespoons sugar
3 tablespoons palm sugar (jaggerty or brown sugar can be substituted
2 tablespoons vegetable oil
1 teaspoon salt
For the peanut sauce
1 tablespoon vegetable oil
3 sticks lemongrass finely chopped
3 lime leaves core removed, finely chopped ( lime zest can be substituted)
5 shallots rough chopped
4 cloves garlic rough chopped
1 inch Ginger grated
1 inch galangal brined or 1 teaspoon powder
2 tablespoons ground coriander
1 teaspoon ground cumin
2 teaspoons ground fennel
3 tablespoons chili paste
1/2 cup peanuts roasted and finely chopped
2 tablespoons palm sugar jaggerty or brown sugar can be substituted
3 tablespoons tamarind juice
1 tablespoon sugar
1 teaspoon salt
1/2 tablespoon cilantro chopped

Instructions

for the marinade
In a food processor or using a mortar and pestle, blend together the shallots, garlic, Ginger and galangal.
Fold in the remaining ingredients with a little water as necessary
Cook for five minutes and allow to cool.
Put the chicken in a container with a lid or a ziploc bag and pour over the chicken.
Make sure the chicken is coated all over and refrigerate overnight.
For the peanut sauce
Heat the oil in a wok or frying pan and add the lemongrass and lime leaves or zest, slowly stir fry for five minutes
In meantime in a food processor or using a mortar and pestle grind the shallots, garlic and Ginger to a paste.
Add this to the lemongrass and mix with 1 cup of water
Add the remaining ingredients except for the cilantro.
If using brined galangal remove it before serving and fold in the fresh cilantro.
Put the marinated chicken strips on the soaked bamboo skewers
BBQ over medium high heat, flipping once and cook until done
Serve with peanut sauce and hot sweet and sour pickle
Delicious!