Pairs well with Sweet Chicken Satay Wrap (Sate Lilit Ayam Manis)
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Sweet Chicken Satay Wrap (Sate Lilit Ayam Manis)
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A soft-textured, sweet and savory Indonesian chicken satay wrap made from ground chicken thigh mixed with aromatic spices, coconut milk, and sweet soy sauce. The satay is shaped on bamboo skewers and pan-grilled to a brown finish. It is flourless and has a bouncy texture that kids love.
00:15:00 total
Serves 5
medium
Main Various
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Ingredients
- ground chicken thigh - 350 grams (use drained ground chicken thigh, not wet)
- sweet soy sauce (kecap manis) - 1 tablespoon (adds sweetness and browning)
- oyster sauce - 1 tablespoon (adds umami flavor)
- turmeric powder - 1/2 teaspoon (optional, for color)
- egg white - 1 (helps bind the mixture)
- coconut sugar - 1 1/2 tablespoons (can substitute with palm sugar or granulated sugar)
- salt - 1/2 teaspoon
- chicken stock powder - 1/2 teaspoon
- black pepper powder - 1/8 teaspoon
- garlic cloves - 3 cloves (for spice paste)
- shallots - 4 cloves (for spice paste)
- ginger - 2 cm piece (for spice paste)
- galangal - 3 cm piece (for spice paste)
- coriander seeds - 1 teaspoon (for spice paste)
- candlenuts - 2 pieces (for spice paste)
- kaffir lime leaves - 3 leaves (for spice paste)
- cooking oil - 1-2 tablespoons (for stir-frying spice paste)
- water - 30 ml (for blending spice paste)
- coconut milk - 1 tablespoon (for blending spice paste and in mixture)
- bamboo skewers - 15 pieces (for shaping satay)
Instructions
- Prepare the spice paste: Cut garlic, shallots, candlenuts, ginger, and galangal into pieces. Stir-fry these ingredients together with coriander seeds and kaffir lime leaves in cooking oil until fragrant and slightly browned.
- Blend the spice paste: Blend the stir-fried spices with water and coconut milk until smooth. Avoid adding too much water to keep the paste thick.
- Mix the satay dough: In a bowl, combine ground chicken thigh, salt, pepper, chicken stock powder, coconut sugar, turmeric powder (optional), egg white, sweet soy sauce, oyster sauce, and the blended spice paste. Stir thoroughly until the mixture is sticky and cohesive.
- Chill the mixture: Optionally, use an ice cream scoop to portion the mixture evenly. Refrigerate the mixture for 1 to 2 hours to firm up for easier shaping.
- Shape the satay: Oil your hands or gloves to prevent sticking. Take portions of the mixture and mold them around bamboo skewers into elongated, slightly flattened shapes to ensure even cooking.
- Cook the satay: Heat a non-stick pan with a little oil over low heat. Grill the satay, turning occasionally, until browned and cooked through. If the satay browns too quickly but is not cooked inside, add a little water and cover the pan to steam and finish cooking.
- Serve: Serve the sweet chicken satay wraps with white rice, sliced bird's eye chili sambal, and lime wedges.
