Ingredients:
* 7 Shallots
* 10 Candle nuts
* 8 Garlic cloves
* Bamboo skewers (as needed)
* 7 lbs. (3.5kg) Chicken (cut into 1" cubes)
* 1 cup (250ml) Water
* 1/4 cup (62ml) Oil
* Salt (as needed)
* 2 cups (500ml) Sweet soy sauce
* 2 Red peppers
* 16 Birdseye chili's (optional)
* 2 lbs. (1kg) Roasted Peanuts (ground to a paste)
* 1/4 cup (62ml) Lime juice
Instructions
1. Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
2. Heat oil in a saucepan then saute the paste until fragrant.
3. Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4. Mix well and slowly bring to a boil.
5. Remove saucepan from heat and add lime juice. Cool to room temperature.
6. Impale chicken pieces on bamboo skewers until 3/4 full.
7. Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8. Sprinkle salt to satay before grilling.
9. Grill satay for 10-15 minutes, turning occasionally.
Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.
Serve satay with sauce and rice.
Condiments: sliced onions or shallots, birdseye chilis, limes.
