Madura Chicken Satay (Sate Ayam Madura )

Servings: 8

Ingredients

Chicken  7 lb, cut into 1" cubes
Candle nuts 10
Roasted peanuts 2 lb, ground to a paste
Garlic cloves  8
Shallots  7
Sweet soy sauce 2 cups
Birdseye chilies  16 (optional)
Holland red peppers 2
Lime juice  1/4 cup
Salt  as needed
Water 1 cup
Oil  1/4 cup
Bamboo skewers  as needed

Method

Pound shallot, garlic, candle nut, Holland red pepper, and birdseye
chilies to
a fine paste. Heat oil in a saucepan then sautee 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 the heat and add lime juice to
the sauce.
Cool the sauce to room temperature. Thread chicken pieces on bamboo
skewers
until 3/4 full. Marinate chicken satay with about a quarter of the
sauce and 1
cup of sweet soy sauce for at least 2 hours. Sprinkle salt to the
satay before
grilling. Grill the satay for 10-15 minutes, turning occasionally.
Tip: Soak
bamboo skewers in water for at least 1/2 hour so that they would not
burn. Use
chicken thighs for best flavor and texture. Serve sate with rice and
the sauce.
Condiments: sliced onions or shallots, birdseye chilies, and limes.


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