Malay Satay Chicken Skewers

Overview

‘Satay’ originated in Malaysia and can be eaten almost anywhere in Malaysia, it has become the national dish of Malaysia. Satay is made from peanut sauce, coconut sauce, young shrimps, etc. It is extremely fragrant. The satay sauce is orange in color and has a fine texture, like cream. It has a prominent spicy taste, a strong salty taste, and a slight sweetness. It is quite spicy and salty, and has the effect of appetizing and digesting. Turmeric is an essential ingredient used to marinate satay, giving it its characteristic yellow color. Commonly used meats for satay include beef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and tripe... Since the preparation of satay is really cumbersome and there are all kinds of different recipes, I finally came up with a simple and delicious version after researching for a long time!

Tags

• snacks
• home cooking
• oven dishes
• late night snack
• dinner with friends
• chaotian pepper
• chicken powder
• chicken thigh
• coconut milk
• coriander
• galangal
• lemongrass
• onions
• peeled garlic
• satay sauce
• sugar
• turmeric powder
• bamboo stick
• curry powder
• fish sauce
• peanut butter

Ingredients

Steps

1. 1 Cut the chicken into strips. Use a juicer to crush all the ingredients and seasonings and marinate them in the chicken for about 1 hour

   

2. 2 Pierce the chicken with a bamboo skewer and put it in the oven at 200 degrees for 10 minutes. Take it out and set aside

   

3. 3 Put 30 grams of coconut milk, 5 grams of sugar, 2 grams of turmeric powder, and 3 grams of satay sauce into the pot and simmer the grilled meat skewers until the juice becomes thick and hangs on the meat.