Teflon Taichan Satay

Name: Teflon Taichan Satay
Total time: 2700 s
Yield: 25-30 skewers
Ingredients: 1.1 lbs chicken thigh fillet; 3 cloves garlic; 1/2 tsp black pepper; 1/2 tsp chicken bouillon powder; 1/2 tsp salt; Oil as needed for brushing; For the sambal:; 35 bird's eye chilies; 4 cloves garlic; 1/2 lime; 1 kaffir lime leaf; 1/2 tsp sugar; 1/2 tsp chicken bouillon powder; 1/2 tsp black pepper; 1/2 tsp salt; Skewers

Leya @leyarecipe

DKI Jakarta

Craving something really spicy
This satay is tender and flavorful because it's marinated first👌🏻

Leya @leyarecipe

DKI Jakarta

Craving something really spicy
This satay is tender and flavorful because it's marinated first👌🏻

Saved

Ingredients

45 minutes

25-30 skewers

1.1 lbschicken thigh fillet
3 clovesgarlic
1/2 tspblack pepper
1/2 tspchicken bouillon powder
1/2 tspsalt
Oil as needed for brushing
For the sambal:
35bird's eye chilies
4 clovesgarlic
1/2lime
1kaffir lime leaf
1/2 tspsugar
1/2 tspchicken bouillon powder
1/2 tspblack pepper
1/2 tspsalt
Skewers

Saved

Steps

45 minutes

1

Wash the chicken fillet thoroughly, cut into cubes, add garlic, black pepper, salt, and chicken bouillon powder, and marinate for 30 minutes in the fridge
2

Skewer the chicken pieces onto the skewers
3

Heat a non-stick pan, add the satay, brush with cooking oil, and cook on low heat until done, turning occasionally
4

To make the sambal: blend garlic and bird's eye chilies until smooth, then cook in a non-stick pan until done, don't forget to add kaffir lime leaf, sugar, salt, black pepper, and lime juice, then mix well