Chicken Satay Recipe
4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
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 (kunyit)
4 teaspoons of kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
1 small onion (quartered)
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.
For the dipping sauce, please follow my satay peanut sauce recipe.