Chicken Satay

Satay, a popular dish in many Southeast Asian Countries has become a popular home-cooked favourite of many.  The seasonings for marinating the meat, which can either be chicken, pork, lamb, or beef varies from one home cook to another. Oven is one convenient home appliances which makes easy the process of grilling, especially for those who are staying in high-rise buildings. Now, everyone can make their own satay in the comfort of their sweet home.  I just couldn't wait for my children and grand-boy Brendan to come home for Christmas and have our family BBQ, like the one we have had last year.  Well, this chicken satay will be one of the item in our BBQ list ~ smile ~

Ingredients: (makes 10 sticks)

1 chicken thigh and drumstick (boneless)

Marinade:

2 shallots

3 cloves garlic

1 stalk lemongrass

1/2 tbsp tumeric powder

1 1/2cm knob galangal

1/2 tbsp cumin powder

1/2 tbsp coriander powder

3 tbsp granulated sugar

2 tbsp cooking oil

1/2 tbsp dark soya sauce

Pinches of salt

Methods:

1. Clean the chicken, cut into pieces (size of your choice), but try to cut them as even in size as possible so that they cook almost the same time.
2. Put all the marinade ingredients into a blender with some water to facilitate blending, and blend until very fine.
3. Pour the blended paste onto the chicken and mix well to combine.
4. Keep in a container with lid on and leave in the fridge to marinate overnight, to enable the flavors to seep through the meat.  At this stage you can check on the colour, if you prefer more yellowish add some tumeric powder or likewise if you prefer more darker then add a bit more dark soya sauce.  I prefer to taste for correct seasoning as well, as some prefer their satay more sweet, while others less and so forth.
5. Soak the satay sticks for a while, then thread the meat and lay them on a baking tray, repeat until all is done.
6. I bake my satay in an Aspen Convention Oven of 200 degree Celsius about 15 minutes, turn them over and bake for another 15 minutes until I get the desired color tone.
7. Off the oven, dish and serve!

Note:  I did not make any satay peanut sauce as it's inconvenient to make a small portion. I serve this delicious satay as a meat dish to compliment a bowl of fluffy hot rice along side with a plate of healthy green vegetable....

This Satay recipe is adapted from Sifu Kenneth Goh of Food Bloggers and Foodies United.