CHICKEN SATE W/ “DIRTY” PEANUT SAUCE

Ingredients

• 4~5 large (27.7oz/785 grams) skinless boneless chicken legs
CHICKEN SATE SPICE PASTE:
• 9~11 small (4 oz/113 grams) Asian shallots, peeled
• 12 cloves garlic, peeled
• 2" (2.2 oz/63 grams) fresh turmeric (or 30 grams ginger + 2 tsp ground turmeric), diced
• 1" (0.9 oz/25 grams) galangal, diced
• 1 stalk (26 grams) lemongrass, white parts only, chopped
• 6~7 red chilis
• 1.7 oz (50 grams) roasted unsalted cashews
• 1 1/2 tbsp (25 grams) palm sugar, or dark brown sugar
• 1/4 cup + 1 tbsp (69 grams/75ml) coconut milk
• 1/4 cup (57 grams) coconut oil
• 2 fresh bay leaves, torn
• 3 tbsp fish sauce
DIRTY PEANUT SAUCE:
• 3 small shallots, finely minced
• 3 cloves garlic, finely minced
• 1" (0.9 oz/25 grams) galangal, finely minced
• 5 red chilis, diced
• 2 tsp paprika
• 1/4 tsp ground cumin
• 1 cup (470 grams) coconut milk
• 1 cup (250 grams) smooth peanut butter
• 1/2 cup (140 grams) finely diced pineapple
• 5 kaffir lime leaves, torn
• 2 tbsp dark soy sauce
• 2 tsp lime juice
• 2 tsp fish sauce
• 2 tsp dark brown sugar
• 1/2 tsp lime zest
• 1/4 tsp freshly ground black pepper
• 4.4 oz (125 grams) chicken liver
• 1 tbsp Dijon mustard

Instructions

1. MAKE CHICKEN SATE SPICE PASTE: In a blender, blend shallots, garlic, turmeric, galangal, lemongrass, red chilis, cashews, palm sugar and coconut milk until smoothly pureed. Transfer into a pot, then add coconut oil, bay leaves and fish sauce. Bring to a simmer over medium heat then turn it down to medium-low heat. Partially cover with a lid (to avoid splatter but allows the steam to escape), stirring every 5 min, and cook until the mixture has reduced by 1/2 and becomes a paste-like consistency. The majority of the moisture should have evaporated and the oil separated from the solids. The color should have darkened considerably. Transfer to an air-tight container and chill until completely cold. Can be made up to 1 week ahead.
2. MARINATE THE CHICKEN: With a sharp knife, score the surface of the chicken in a criss-cross pattern (this creates nooks and crannies that latches onto the spice paste), then cut into bite-size pieces. The cold spice paste should have become solidified and quite thick, now gently and evenly massage the chickens together with the paste until it penetrates into all the folds and cuts. Marinate for at least 6~8 hours in the fridge, or better yet, overnight~1 day.
3. MAKE DIRTY PEANUT SAUCE: (I have changed the steps of this sauce to streamline the process, so the steps look different from the photo) In a pot coated with a bit of vegetable oil, cook shallots, garlic, galangal, and red chilis over medium heat until browned on the edges. Add paprika and ground cumin and cook until fragrant, then add coconut milk, smooth peanut butter, diced pineappe, kaffir lime leaves, dark soy sauce, lime juice, fish sauce, brown sugar, lime zest and black pepper. Bring to a simmer and cook until the mixture has reduced to 80~75%. The oil will start to separate from the liquid. You can skim off excess oil as you go but not completely as it's important for the flavours.
4. Meanwhile, season the chicken livers generously with salt and black pepper. Coat a hot skillet with a bit of oil, then brown the livers on all sides until just cooked through. Once the sauce is reduced, with an immersion-blender or blender, blend in the chicken livers and Dijon mustard until the sauce is smooth. Re-season with fish sauce if needed. Can be made the day ahead and reheated over low heat.
5. TO COOK THE SATE: If using wooden skewers, soak them in water beforehand for several hours to prevent burning. When making the skewers, try to retain as much spice paste on the meats as possible, and don't make them too big (sate is supposed to be small!). If you're using a charcoal grill, grill the skewers until golden and slightly charred on all sides. If you're using an oven:
6. Preheat the top broiler on high. Scatter several large pieces of onions on a baking sheet to prevent smoking, then a baking rack over the top. Place this into the oven so the baking-rack is only 2" below the broiler. Arrange the skewers on top of the baking rack, turning them once or twice, until the meats are slightly browned and cooked through. DON'T risk over-cooking the meats because you want to get a good char. You won't be able to anyways with home-oven. Instead, I apply the char with a blow-torch afterwards.
7. Serve the sate immediately with dirty peanut sauce, pickled chilis and sweet bread rolls.

Notes