Chicken Satay with home made dipping sauce

Ingredients:

6 drumsticks, deboned, skinned and cut into cubes

14 bamboo skewers, soaked overnight in water so that they don’t char when use in oven

4 tbsp cooking oil

1 tbsp garlic, minced

1 tbsp onion, chopped

Marinate for Satay:

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp garlic powder or minced fresh garlic

1 tsp ginger powder or minced fresh ginger

1 tsp ground turmeric

1 tbsp lime juice

1 tbsp finely chopped lemongrass, take only tender inner stalk

1 tsp brown sugar

Satay sauce:

2 tbsp peanuts, shelled

2 tbsp finely chopped onion

2 tsp peanut oil

2 tsp minced garlic

1 tsp finely chopped lemongrass, take only tender inner stalk

½ cup coconut milk

3 tbsp unsalted peanut butter

1 tbsp fish sauce

1 tbsp ketchup

1 tbsp lime juice, or to taste

1 tsp brown sugar, or to taste

Methods:

1. Combine all the marinate ingredients with the cubed chicken meats. Refrigerate for at least 12 hours.
2. Put the peanuts in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and chop them into small pieces. Heat the frying pan and add 1 tsp oil. When the oil gets hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove and drain on kitchen towels.
3. Add 2 tbsp oil onto the remaining oil in the frying pan and let the oil get hot. Add garlic and onion and stir-fry for 1 minute till fragrant. Add the chicken pieces to the frying pan and stir-fry 3-4 minutes until crisp and golden on all sides. Remove from frying pan once the chicken pieces are just cooked. Thread onto pre-soaked bamboo skewers, 3 pieces per sticks. Keep warm in the oven with TOP GRILL at 120°C, for 10 – 15 minutes before serving to keep the tenderness of the chicken pieces.
4. To prepare Satay Sauce: Combine finely chopped onion and oil in a small saucepan. Cook over medium-low heat until the onion is soft, about 5 minutes, stirring occasionally. Stir in garlic, lemongrass, stir frequently to prevent overbrowning, for 2 minutes. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar, stir until well blended and cooked. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice and brown sugar. The sauce may be refrigerated for up to 2 days.
5. Warm the dipping sauce if desired. Stir in the chopped peanuts into the dipping sauce, serve the Satays with the sauce.