Satay Ayam 🐓

Adapted from Rasa Malaysia and Kuali by Hannah

RECIPE 1
2 lbs chicken thighs (boneless, skinless), cubed
2 stalks lemongrass centers
2 cloves garlic, peeled
6 Chinese shallots
2 tbsp sweet soy sauce
1 tbsp soy sauce
2 tsp turmeric
1 tsp coriander
1 tsp chili-garlic sauce
¼ tsp white pepper

RECIPE 2
2 lbs chicken thighs (boneless, skinless), cubed
3 stalks lemongrass centers
3 Chinese shallots
1” galangal
1” ginger
2” turmeric
½ tbsp fennel seeds
½ tbsp cumin seeds
½ cup brown sugar

DIRECTIONS

• Use food processor to blend all ingredients (except chicken), adding oil as needed

• Marinate chicken overnight

• Soak bamboo skewers in cold water 2ish hours, then skewer marinated chicken

• Grill over hot coals, brushing with excess marinade or oil as needed

• Serve with peanut sauce (below) and fresh cucumber

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Peanut Sauce 🥜

INGREDIENTS

2 tbsp oil
7 Chinese shallots, finely chopped
4 cloves garlic, finely chopped 🧄
2 stalks lemongrass centers, finely chopped
½” ginger, finely chopped
5 Thai chilis (or to taste), deseeded and finely chopped 🌶

1 cup roasted peanuts (lightly salted), crushed 🥜
2 tsp tamarind paste, thinned with water

2 tbsp palm sugar

DIRECTIONS

• Heat oil on medium high in wok

• Add all spice ingredients and sauté until shallots are translucent

• Pour into food processor, add roasted peanuts and tamarind paste, and blend until smooth

• Pour back into wok and bring to boil

• Add palm sugar, stirring to combine

• Simmer until oil rises to the surface, adding water if sauce gets too thick