Umami Chicken Satay
- 2 pounds (1kg) boneless chicken
- 3 tbsps oil
- 2 lemongrass
- 2 cloves garlic
- 6 pcs shallot
- 2 tbsps turmeric powder
- 1 tbsp coriander powder
- 1 tbsp chili powder
- 1/2 tbsp salt
- 2 tbsps sugar
- 2 tbsps AJI-NO-MOTO®
- 1 tbsp AJI-SHIO® Flavoured Black Pepper or pepper
- 30 pcs bamboo skewers, soaked
- 1 cucumber
- 1 onion
Soak bamboo skewers in cold water.
Cut the chicken meat into small cubes.
In a food processor, add Lemongrass, garlic, shallot, turmeric powder, coriander powder, chili powder, salt, sugar , water, AJI-NO-MOTO® and AJI-SHIO® Flavoured Black Pepper & blend to a fine paste. And combine chicken with the paste.
Set aside to marinate for 6 hours in the fridge.
Thread chicken meat onto the bamboo skewers.
Grill for 2-3 minutes on each side over a pan.
Baste and brush with some oil while grilling.
Serve hot with side of slice cucumber and onions.
Umami comes from...
©Umami Information Center