Chicken Satti
Serves 1
Directions
- 1Mix chicken with aromatic paste and all ingredients listed under chicken skewers.
- 2Skewer 3-4 pieces of chicken per stick.
- 3Grill the skewers over charcoal, basting with coconut milk, until cooked.
- 4For the sauce, sauté ingredients under “Satti sauce”.
- 5Infuse with chicken broth.
- 6Strain the sauce before adding patis, coconut milk, and peanut butter.
- 7Thicken the sauce with the potato starch slurry.
- 8For the tamu (sticky rice cakes), wash and soak rice in water for 20 minutes.
- 9Drain the rice.
- 10Cook the rice in a pan with water, oil, and salt.
- 11Stir until the water evaporates and the rice is partially cooked.
- 12Wrap the rice in banana leaves.
- 13Secure the wrapped rice with string.
- 14Boil the wrapped rice for around 20-30 minutes.
- 15Let cool, slice into bite-size pieces.
- 16Serve skewers over rice and add satti sauce.
Ingredients
- 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
- 1 equal parts lasona (small red onions), blended
- 1 equal parts garlic, blended
- 1 equal parts fresh turmeric, blended
- coconut milk
- 2 -4 tbsp oil
- 2 L chicken broth
- 3 stalks lemongrass
- 1 large red onion
- 1 head of garlic
- 5 pcs red chili, to taste
- 2 -3 inches ginger, sliced
- 1 tsp alamang
- 1 tbsp tomato paste
- to taste Patis
- 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
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.
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