Sate Ayam simply means chicken Satay in Malay language; usually this is the recipe people have in mind when they are thinking about chicken Malaysian Satays. May I bring your attention to this Malaysian tradition to slice one end of a lemongrass stalk, thus creating a homemade "lemongrass brush", which is nice because as you baste the chicken while being barbecued this brush will burn and give its flavour to the chicken on the skewers...
Ingredients for the Satay skewers:
• 1 lb. boneless, skinless chicken breasts or thighs
• 1/2 teaspoon salt
• 40gm sugar
• satay skewers (previously soaked in water)
• 4 tbsp oil
• 1 stalk lemongrass, which you will turn into a lemongrass brush (optional)
Ingredients to grind together, for the marinade:
• 4 shallots
• 1 tablespoon turmeric powder
• 2 pieces of hard
• 1/2 inch fresh galangal
• 1/2 tbsp coriander seeds-roasted
• 1/2 teaspoon anise-roasted
• 1/2 tsp cumin seeds-roasted
• 2 tablespoons tamarind concentrate
• 4 tbsp coconut milk
• 1 stalk lemongrass for the marinade, the white part
• 2 tablespoons white vinager
Procedure to make Satay Ayam:
1) Marinate chicken with the ground ingredients, salt and sugar for at least 3 hours; best is to leave them marinating overnight.
2) Slice the chicken meat in cubes; insert them on the skewers.
3) Mix the ground marinade ingredients with 4 tablespoons oil
4) Grill the chicken skewers until the chicken is cooked, on a barbecue grill (preferably a charcoal barbecue); while cooking the chicken regularly brush the skewers using our optional lemongrass brush with the mixed spices marinade to prevent it becoming dry.
Serve the Satay Ayam with rice and some peanut sauce on the side.