Malaysian Chicken Satay

Malaysian Chicken Satay


500 grams (2 pieces) Chicken Breast, lightly pounded and cut into strips

Spice Paste
2 Tbsp Onion Powder
3 ¼ tsp Ginger Powder
¼ tsp Fennel Seed Powder
4 tsp Lemongrass Powder
¼ tsp Cumin Powder
4 Tbsp Sugar
1 Tbsp Turmeric Powder
¾ tsp Sea Salt
4 Tbsp Warm Water
1 Tbsp Peanut Oil

Peanut Oil for basting
20 Bamboo Skewers, soaked
Charcoal Grill


Combine the Spice paste ingredients and marinate the chicken for at least 6 hours or overnight.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.


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