Ingredients
Serves 8.
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 Holland red peppers
16 Birdseye chilis (optional)
2 lbs. (1kg) Roasted Peanuts (ground to a paste)
1/4 cup (62ml) Lime juice
Instructions
- Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
- Heat oil in a saucepan then saute the paste until fragrant. Add ground peanuts, 1 cup sweet soy sauce, salt and water. Mix well and slowly bring to a boil.
- Remove saucepan from heat and add lime juice. Cool to room temperature.
- Impale chicken pieces on bamboo skewers until 3/4 full.
- Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce. Sprinkle salt to satay before grilling. 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.
Recipe courtesy of Indokitchen.com
