Chicken Satay

Ingredients

  • 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

Directions

  1. Soak bamboo skewers in cold water.

  2. Cut the chicken meat into small cubes.

  3. 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.

  4. Set aside to marinate for 6 hours in the fridge.

  5. Thread chicken meat onto the bamboo skewers.

  6. Grill for 2-3 minutes on each side over a pan.

  7. Baste and brush with some oil while grilling.

  8. Serve hot with side of slice cucumber and onions.

Umami comes from...

Chicken

Inosinate: 150-230mg/100g

©Umami Information Center

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