Chicken Satti

Name: Chicken Satti
Cuisine: Thai
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

Serves 1

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Chicken Satti

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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.

Chicken Satti

Chicken Satti

Directions

Ingredients

Equipment

Tips

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