Name: Malaysian Chicken Satay
Prep time: 30 min
Cook time: 30 min
Yield: 60
Ingredients: Skinless, boneless chicken breasts, cut into 1-inch cubes - 4 ½ pounds; Onions, coarsely chopped - 2 large; Brown sugar - ¼ cup; Garlic - 5 cloves; 1-inch piece shrimp paste (belachan) - 1; Galangal powder (lengkuas) - 2 tablespoons; Ground coriander - 1 tablespoon; Ground cumin - 2 teaspoons; Ground anise seed - 2 teaspoons; Ground black pepper - 1 teaspoon; Ground turmeric - 1 teaspoon; Bamboo skewers - 60

Ingredients for - Malaysian Chicken Satay

1. Skinless, boneless chicken breasts, cut into 1-inch cubes 4 ½ pounds

2. Onions, coarsely chopped 2 large

3. Brown sugar ¼ cup

4. Garlic 5 cloves

5. 1-inch piece shrimp paste (belachan) 1

6. Galangal powder (lengkuas) 2 tablespoons

7. Ground coriander 1 tablespoon

8. Ground cumin 2 teaspoons

9. Ground anise seed 2 teaspoons

10. Ground black pepper 1 teaspoon

11. Ground turmeric 1 teaspoon

12. Bamboo skewers 60

How to cook deliciously - Malaysian Chicken Satay

1 . Stage

Place chicken cubes in a large bowl.

2 . Stage

Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.

3 . Stage

Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.

4 . Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.

5 . Stage

Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.

6 . Stage

Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).