Chicken Satti

Serves 1
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Directions

  1. 1Mix chicken with aromatic paste and all ingredients listed under chicken skewers.
  2. 2Mix chicken with aromatic paste and all ingredients listed under chicken skewers.
  3. 3Mix chicken with aromatic paste and all ingredients listed under chicken skewers.
  4. 4Skewer 3-4 pieces of chicken per stick.
  5. 5Skewer 3-4 pieces of chicken per stick.
  6. 6Skewer 3-4 pieces of chicken per stick.
  7. 7Grill the skewers over charcoal, basting with coconut milk, until cooked.
  8. 8Grill the skewers over charcoal, basting with coconut milk, until cooked.
  9. 9Grill the skewers over charcoal, basting with coconut milk, until cooked.
  10. 10For the sauce, sauté ingredients under “Satti sauce”.
  11. 11For the sauce, sauté ingredients under “Satti sauce”.
  12. 12For the sauce, sauté ingredients under “Satti sauce”.
  13. 13Infuse with chicken broth.
  14. 14Infuse with chicken broth.
  15. 15Infuse with chicken broth.
  16. 16Strain the sauce before adding patis, coconut milk, and peanut butter.
  17. 17Strain the sauce before adding patis, coconut milk, and peanut butter.
  18. 18Strain the sauce before adding patis, coconut milk, and peanut butter.
  19. 19Thicken the sauce with the potato starch slurry.
  20. 20Thicken the sauce with the potato starch slurry.
  21. 21Thicken the sauce with the potato starch slurry.
  22. 22For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes.
  23. 23For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes.
  24. 24For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes.
  25. 25Drain the rice.
  26. 26Drain the rice.
  27. 27Drain the rice.
  28. 28Cook the rice in a pan with water, oil, and salt.
  29. 29Cook the rice in a pan with water, oil, and salt.
  30. 30Cook the rice in a pan with water, oil, and salt.
  31. 31Stir until the water evaporates and the rice is partially cooked.
  32. 32Stir until the water evaporates and the rice is partially cooked.
  33. 33Stir until the water evaporates and the rice is partially cooked.
  34. 34Wrap the rice in banana leaves.
  35. 35Wrap the rice in banana leaves.
  36. 36Wrap the rice in banana leaves.
  37. 37Secure the wrapped rice with string.
  38. 38Secure the wrapped rice with string.
  39. 39Secure the wrapped rice with string.
  40. 40Boil the wrapped rice for around 20-30 minutes.
  41. 41Boil the wrapped rice for around 20-30 minutes.
  42. 42Boil the wrapped rice for around 20-30 minutes.
  43. 43Let cool, slice into bite-size pieces.
  44. 44Let cool, slice into bite-size pieces.
  45. 45Let cool, slice into bite-size pieces.
  46. 46Serve skewers over rice and add satti sauce.
  47. 47Serve skewers over rice and add satti sauce.
  48. 48Serve skewers over rice and add satti sauce.

Ingredients

  • 2 kg chicken thigh, sliced into cubes
  • 2 kg chicken thigh, sliced into cubes
  • 2 kg chicken thigh, sliced into cubes
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 2 cups brown sugar
  • 0.75 cup aromatic paste
  • 0.75 cup aromatic paste
  • 0.75 cup aromatic paste
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 3 tbsp salt
  • 3 tbsp salt
  • 3 tbsp salt
  • 3 tbsp cumin
  • 3 tbsp cumin
  • 3 tbsp cumin
  • 3 tbsp annatto powder
  • 3 tbsp annatto powder
  • 3 tbsp annatto powder
  • 1 equal parts lasona (small red onions), blended
  • 1 equal parts lasona (small red onions), blended
  • 1 equal parts lasona (small red onions), blended
  • 1 equal parts garlic, blended
  • 1 equal parts garlic, blended
  • 1 equal parts garlic, blended
  • 1 equal parts fresh turmeric, blended
  • 1 equal parts fresh turmeric, blended
  • 1 equal parts fresh turmeric, blended
  • coconut milk
  • coconut milk
  • coconut milk
  • 2 -4 tbsp oil
  • 2 -4 tbsp oil
  • 2 -4 tbsp oil
  • 2 L chicken broth
  • 2 L chicken broth
  • 2 L chicken broth
  • 3 stalks lemongrass
  • 3 stalks lemongrass
  • 3 stalks lemongrass
  • 1 large red onion
  • 1 large red onion
  • 1 large red onion
  • 1 head of garlic
  • 1 head of garlic
  • 1 head of garlic
  • 5 pcs red chili, to taste
  • 5 pcs red chili, to taste
  • 5 pcs red chili, to taste
  • 2 -3 inches ginger, sliced
  • 2 -3 inches ginger, sliced
  • 2 -3 inches ginger, sliced
  • 1 tsp alamang
  • 1 tsp alamang
  • 1 tsp alamang
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • to taste Patis
  • to taste Patis
  • to taste Patis
  • 0.25 cup coconut milk
  • 0.25 cup coconut milk
  • 0.25 cup coconut milk
  • 2 tsp peanut butter
  • 2 tsp peanut butter
  • 2 tsp peanut butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 tbsp achuete powder
  • 2 tbsp achuete powder
  • 2 tbsp achuete powder
  • 2 tbsp turmeric powder
  • 2 tbsp turmeric powder
  • 2 tbsp turmeric powder
  • 1 tsp chili powder (adjust to spice)
  • 1 tsp chili powder (adjust to spice)
  • 1 tsp chili powder (adjust to spice)
  • 6 tbsp potato/corn starch
  • 6 tbsp potato/corn starch
  • 6 tbsp potato/corn starch
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 cups rice, washed and soaked
  • 2 cups rice, washed and soaked
  • 2 cups rice, washed and soaked
  • 1 L water
  • 1 L water
  • 1 L water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • banana leaves
  • banana leaves
  • banana leaves

Equipment

charcoal grillpotskewerpan

Tips

  • Baste chicken continuously with coconut milk while grilling for rich, smoky flavor.
  • Strain the satti sauce solids before adding other ingredients.
  • Tammu (sticky rice cakes) are essential to soak up the gravy and provide a chewy texture.