Satay Ayam （Chicken Satay/Skewer）【鸡肉沙爹】

I can't begin to tell how satay has been severely altered in many of the so-called Malaysian restaurants here in USA. Oh well, maybe I didn't go to the right restaurant. 

It is like a routine every year, especially in summer, I will received several requests asking for a authentic recipe for a Malaysian style satay, or skewer. 

I have been thinking to wait for my deck to get done and I will buy a charcoal grill to make this skewer, but then the project got delayed for a year. So no outdoor grill for now. 

I made this batch of satay using my table top oven, it turned out great and exactly the taste I remembered!

美国这里马来餐厅的沙爹做得都不地道，我答应过好几个网友要做一次地道的马来沙爹。本来一直想着今年把后院的deck做好再弄个grill，请朋友们来吃饭再做这个沙爹。

后来deck的计划延迟了一年，我刚好这几个星期也比较空，就终于把这个沙爹付诸行动。出来的效果非常好，真的很好吃，就是热量忒高了！

Ingredients: (make around 20-25 skewers)

500 gm Chicken thigh with skin on

20-25 bamboo skewers (soak in water for 15-20 minutes)

Marinate:

1 inch (about thumb size) of fresh turmeric or substitute with 2 tsp of turmeric powder

1 inch (about thumb size) of galangal

1 inch (about thumb size) of ginger root

1 stalk of lemongrass (use only the white part)

4-5 shallots or 1 medium size of onion

2 tsp of coriander powder

1 tsp of fennel seeds

Other:

3 tbsp of sugar (more if you prefer your satay to be at the sweeter side)

1/4 tsp of salt

1 tbsp of oil

材料: (可做 20-25串沙爹)

500 gm 带皮的鸡腿肉 （切成指姆大的块状）

20-25 根竹签 （泡水 10-20分钟备用）

1 只 中型 洋葱 切大块状

1/2 根 黄瓜，切块

腌料:

1 寸 (大约指姆大)的新鲜姜黄 或 2 tsp的黄姜粉代替

1 寸 (大约指姆大)的 兰姜/galangal

1 寸 (大约指姆大) 姜/ginger root

1 根 香茅 (去老皮，只用白色部分)

4-5 只红葱 或 1 只 中型的洋葱

2 小勺 芫荽粉/ coriander powder

1 小勺小茴香/fennel seeds

其他：
3 大勺 糖 (喜欢甜一点的可以酌量增加)

1/4 小勺 食盐

1 大勺 食油

1. Cut chicken meat into small bite size cubes. Dry roast fennel seeds and coriander powder in a pan for couple of minutes until fragrant, grind it using a coffee grinder or spice mill. 

2. Blend all ingredients listed under marinate with a little water in a blender to form a smooth paste.

3. Add the paste to chicken pieces, mix well and season with sugar and salt marinate over night， add 1 tbsp of oil at last.

4.Store remaining spices if any, in a airtight container and freeze it up for next round.

1. 把鸡肉切成指姆大的块状。把小茴香和芫荽粉在一口锅里干煸至香味溢出，用个磨咖啡豆的机器或磨香料的机器磨成粉状。

2. 把腌料里的所有材料加一点水磨成糊状。鸡肉块加入糖和腌拌匀后，加入磨好的香料糊和一大勺油拌匀，冷藏腌制一个晚上。

3. 剩下的腌料可以装盒子里冻起来，下次再做。喜欢味道浓郁一点的也可把所有腌料都倒入腌鸡块。

4. Thread chicken onto bamboo skewer, preheat oven to around 400 F then turn it to broil.

5. Lightly oiled a grill pan, line the chicken skewer on the pan and grill 5-6 minutes each side or until charred. Spray or brush some cooking oil in between for better grilling result.

Note: Grill as you would to any skewer if a grill is being used to make these satay.

Serve the skewer with Peanut dipping sauce - http://spicehunt.blogspot.com/2014/09/kuah-kacang-satay-peanut-dipping-sauce.html

4. 第二天把鸡肉串好，把烤箱预热至 400 F （200 C)，然后转成上火/broil。

5. 在一个带烤架的烤盘上薄薄地喷上一层油， 把鸡肉串排好，入烤箱每面烤5-6分钟，间中取出喷或刷1-2次食油，烤制至有焦香的效果即可。

注: 如果用户外的烤炉的话，预热烤炉之后每面烤3-4分钟至焦香即可。

沾上沙爹酱，就着黄瓜和洋葱一起吃。这里没有条件做马来粽子ketupat，不然这款马来粽子/米饭可是沙爹不可或缺的一个配料之一哦！

中文 -- 鸡肉沙爹