Chicken Satti
Directions
- 1Blend lasona, garlic, and fresh turmeric in equal parts to create an aromatic paste.
- 2Mix chicken thigh cubes with the aromatic paste, brown sugar, pepper, salt, cumin, and annatto powder.
- 3Skewer 3-4 pieces of chicken per stick.
- 4Grill the skewers over charcoal, basting continuously with coconut milk until cooked.
- 5For the sauce, sauté oil, lemongrass, large red onion, head of garlic, red chili, and ginger in a pot.
- 6Infuse the sautéed ingredients with chicken broth.
- 7Strain out all solids from the sauce.
- 8Add patis, coconut milk, and peanut butter to the strained sauce.
- 9Add brown sugar, achuete powder, turmeric powder, and chili powder to the sauce.
- 10Thicken the sauce with a potato/corn starch slurry (6 tbsp starch to 1 cup water).
- 11For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes.
- 12Drain the rice, then cook in a pan with water, oil, and a pinch of salt until the water evaporates and the rice is partially cooked.
- 13Fold the par-cooked rice in an oiled banana leaf.
- 14Tightly secure the wrapped rice with string.
- 15Layer the secured rice into a pot and boil for around 20-30 minutes.
- 16Let the tamu cool, then slice into bite-sized pieces.
- 17Serve skewers over rice and add satti sauce.
Ingredients
- 1 equal parts lasona (small red onions)
- 1 equal parts garlic
- 1 equal parts fresh turmeric
- 2 kg chicken thigh, sliced into cubes
- 2 cups brown sugar
- 0.75 cup aromatic paste
- 1 tbsp pepper
- 3 tbsp salt
- 3 tbsp cumin
- 3 tbsp annatto powder
- Coconut milk
- 2 tbsp oil
- 4 tbsp oil
- 2 L chicken broth
- 3 stalks lemongrass
- 1 head large red onion
- 1 head garlic
- 5 pcs red chili, to taste
- 2 inches ginger, sliced
- 3 inches ginger, sliced
- 1 tsp alamang
- 1 tbsp tomato paste
- Patis to taste
- 0.25 cup coconut milk
- 2 tsp peanut butter
- 1 cup brown sugar
- 2 tbsp achuete powder
- 2 tbsp turmeric powder
- 1 tsp chili powder (adjust to spice)
- 6 tbsp potato/corn starch
- 1 cup water
- 2 cups rice, washed and soaked
- 1 L water
- 1 pinch salt
- 1 tsp oil
- Banana leaves
Equipment
potcharcoal grillskewersblenderstringpan
Tips
- Continuously baste chicken with coconut milk for rich smoky flavor.
- Tightly secure rice in banana leaves with string before boiling.
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