Malay Chicken Satay

Name: Malay Chicken Satay
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 12 sticks
Cuisine: Singaporean
Ingredients: 12 skewers soaked in water for 1 hour; ½ teaspoon chilli powder; 2 tablespoons oil; 1 teaspoon ground turmeric; ½ teaspoon salt; 2 tablespoons sugar; 5 shallots, peeled; 1 stalk lemongrass, thick end bruised, for brushing; 4 chicken legs, deboned and cut into 2-cm (¾-in) cubes; Oil for basting; 1 tablespoon coriander seeds; 1 portion Satay Sauce; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2 cloves garlic, peeled

Sate Ayam

Preparation info

Makes
12 sticks

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

The tantalising aroma of seasoned meat roasting over a charcoal fire, anointed from time to time with a “brush” of fragrant lemongrass oil, is irresistible. It’s no wonder this dish is an all-time favourite.

Ingredients

4 chicken legs, deboned and cut into 2-cm (¾-in) cubes
12 skewers soaked in water for 1 hour
1 stalk

Asia
Singapore
Malaysia
Main course
Gluten-free
Street Food
South East Asia

Method

Prepare the Satay Sauce by following the instructions.
To make the Spice Paste, grind the ingredients in a mortar or blender, adding the oil to keep the blades turning. Mix the paste with the chicken cubes and marinate for at least 12 hours.
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