# Chicken Satti

Chicken Satti is a traditional Tausug dish from the southern regions of the Philippines, featuring grilled meat skewers served with a rich, spicy and flavorful sauce.

- Total time: 40 min
- Cuisine: Thai
- Category: Soup
- Language: en

## 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

## Instructions

1. Blend lasona, garlic, and fresh turmeric in equal parts to create an aromatic paste.
2. Mix chicken thigh cubes with the aromatic paste, brown sugar, pepper, salt, cumin, and annatto powder.
3. Skewer 3-4 pieces of chicken per stick.
4. Grill the skewers over charcoal, basting continuously with coconut milk until cooked.
5. For the sauce, sauté oil, lemongrass, large red onion, head of garlic, red chili, and ginger in a pot.
6. Infuse the sautéed ingredients with chicken broth.
7. Strain out all solids from the sauce.
8. Add patis, coconut milk, and peanut butter to the strained sauce.
9. Add brown sugar, achuete powder, turmeric powder, and chili powder to the sauce.
10. Thicken the sauce with a potato/corn starch slurry (6 tbsp starch to 1 cup water).
11. For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes.
12. Drain 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.
13. Fold the par-cooked rice in an oiled banana leaf.
14. Tightly secure the wrapped rice with string.
15. Layer the secured rice into a pot and boil for around 20-30 minutes.
16. Let the tamu cool, then slice into bite-sized pieces.
17. Serve skewers over rice and add satti sauce.

## Equipment

- pot
- charcoal grill
- skewers
- blender
- string
- pan

## Tips

- Continuously baste chicken with coconut milk for rich smoky flavor.
- Tightly secure rice in banana leaves with string before boiling.

## Source

- Original video: https://vm.tiktok.com/ZNRcBPVck/
- Recipe page: https://www.cliprecipe.com/recipe/32af4d4f-61d9-495a-a517-282ecc70ada2
- Extracted: 2026-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt