Chicken Satti
Chicken Satti
Ingredients
For the Aromatic Paste
- equal parts lasona, (small red onions)
- equal parts garlic
- equal parts fresh turmeric
For the Chicken Skewers
- 2 kg chicken thigh, sliced into cubes
- 2 cups brown sugar
- 3/4 cup aromatic paste
- 1 tablespoon pepper
- 3 tablespoons salt
- 3 tablespoons cumin
- 3 tablespoons annatto powder
For Basting and Grilling
- as needed coconut milk
For the Satti Sauce
- 2-4 tablespoons oil
- 2 L chicken broth
- 3 stalks lemongrass
- 1 large red onion
- 1 head garlic
- 5 pieces red chili, to taste
- 2-3 inches ginger, sliced
- 1 teaspoon alamang, (fermented krill)
- 1 tablespoon tomato paste
- as needed patis, to taste (fish sauce)
- 1/4 cup coconut milk
- 2 teaspoons peanut butter
For the Satti Sauce Dry Seasoning
- 1 cup brown sugar
- 2 tablespoons achuete powder
- 2 tablespoons turmeric powder
- 1 teaspoon chili powder, adjust to spice
For the Potato Starch Slurry
- 6 tablespoons potato/corn starch
- 1 cup water
For the Tamu (Sticky Rice Cakes)
- 2 cups rice, washed and soaked
- 1 L water
- pinch salt
- 1 teaspoon oil
- as needed banana leaves
Instructions
- 1
Prepare the Aromatic Paste: Blend equal parts lasona (small red onions), garlic, and fresh turmeric together until a smooth paste is formed.
⏱️ 10 min
- 2
Marinate the Chicken: In a large mixing bowl, combine 2 kg of chicken thigh (sliced into cubes) with 3/4 cup of the prepared aromatic paste. Add 2 cups brown sugar, 1 tablespoon pepper, 3 tablespoons salt, 3 tablespoons cumin, and 3 tablespoons annatto powder to the chicken and paste mixture. Mix all ingredients thoroughly by hand until the chicken is well coated with the marinade.
⏱️ 15 min
- 3
Skewer the Chicken: Skewer 3-4 pieces of marinated chicken onto each wooden stick.
⏱️ 15 min
- 4
Prepare the Tamu (Sticky Rice Cakes): Wash 2 cups of rice and soak it in water for 20 minutes.
⏱️ 5 min
- 5
Par-cook the Rice: Drain the soaked rice. In a pan, combine the drained rice with 1 L of water, a pinch of salt, and 1 teaspoon of oil. Cook the rice, stirring occasionally, until the water evaporates and the rice is partially cooked (par-cooked).
⏱️ 15 min
- 6
Wrap the Tamu: Take a banana leaf and place a portion of the par-cooked rice in the center. Wrap the banana leaf tightly around the rice to form a compact packet. Secure the banana leaf packet with string.
⏱️ 10 min
- 7
Boil the Tamu: Arrange the wrapped rice packets into a pot. Add enough water to cover the packets and boil for approximately 20-30 minutes. Let the tamu cool, then unwrap and slice into bite-sized pieces.
⏱️ 30 min
- 8
Grill the Chicken Skewers: Heat a charcoal grill. Place the skewered chicken on the grill. Continuously baste the chicken with coconut milk as it grills until the chicken is fully cooked and has a rich, smoky flavor.
⏱️ 15 min
- 9
Prepare the Satti Sauce Base: In a pot, heat 2-4 tablespoons of oil. Add 1 large red onion (chopped), 1 head of garlic (minced), 2-3 inches of ginger (sliced), 5 pieces red chili (chopped, to taste), and 3 stalks of lemongrass (smashed) to the hot oil. Sauté the aromatics until fragrant. Stir in 1 teaspoon of alamang (fermented krill) and 1 tablespoon tomato paste. Pour in 2 L of chicken broth and bring the mixture to a simmer.
⏱️ 15 min
- 10
Season and Strain the Satti Sauce: Add the dry seasonings for the satti sauce: 1 cup brown sugar, 2 tablespoons achuete powder, 2 tablespoons turmeric powder, and 1 teaspoon chili powder (adjust to spice). Stir to combine. Strain the sauce through a fine-mesh sieve into another pot to remove all the solids, leaving a smooth liquid.
⏱️ 10 min
- 11
Finish the Satti Sauce: To the strained sauce, add patis (fish sauce) to taste, 1/4 cup of coconut milk, and 2 teaspoons of peanut butter. Stir well. Prepare a potato starch slurry by mixing 6 tablespoons of potato/corn starch with 1 cup of water. Gradually add the potato starch slurry to the sauce while stirring, until the sauce thickens to the desired consistency.
⏱️ 10 min
- 12
Serve: Place the sliced tamu (sticky rice cakes) at the bottom of a serving bowl. Pour a generous amount of the satti sauce over the tamu. Arrange the grilled chicken skewers on top of the sauce and rice. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Satti
For the Aromatic Paste
- equal parts lasona, (small red onions)
- equal parts garlic
- equal parts fresh turmeric
For the Chicken Skewers
- 2 kg chicken thigh, sliced into cubes
- 2 cups brown sugar
- 3/4 cup aromatic paste
- 1 tablespoon pepper
- 3 tablespoons salt
- 3 tablespoons cumin
- 3 tablespoons annatto powder
For Basting and Grilling
- as needed coconut milk
For the Satti Sauce
- 2-4 tablespoons oil
- 2 L chicken broth
- 3 stalks lemongrass
- 1 large red onion
- 1 head garlic
- 5 pieces red chili, to taste
- 2-3 inches ginger, sliced
- 1 teaspoon alamang, (fermented krill)
- 1 tablespoon tomato paste
- as needed patis, to taste (fish sauce)
- 1/4 cup coconut milk
- 2 teaspoons peanut butter
For the Satti Sauce Dry Seasoning
- 1 cup brown sugar
- 2 tablespoons achuete powder
- 2 tablespoons turmeric powder
- 1 teaspoon chili powder, adjust to spice
For the Potato Starch Slurry
- 6 tablespoons potato/corn starch
- 1 cup water
For the Tamu (Sticky Rice Cakes)
- 2 cups rice, washed and soaked
- 1 L water
- pinch salt
- 1 teaspoon oil
- as needed banana leaves
Instructions
- 1
Prepare the Aromatic Paste: Blend equal parts lasona (small red onions), garlic, and fresh turmeric together until a smooth paste is formed.
⏱️ 10 min - 2
Marinate the Chicken: In a large mixing bowl, combine 2 kg of chicken thigh (sliced into cubes) with 3/4 cup of the prepared aromatic paste. Add 2 cups brown sugar, 1 tablespoon pepper, 3 tablespoons salt, 3 tablespoons cumin, and 3 tablespoons annatto powder to the chicken and paste mixture. Mix all ingredients thoroughly by hand until the chicken is well coated with the marinade.
⏱️ 15 min - 3
Skewer the Chicken: Skewer 3-4 pieces of marinated chicken onto each wooden stick.
⏱️ 15 min - 4
Prepare the Tamu (Sticky Rice Cakes): Wash 2 cups of rice and soak it in water for 20 minutes.
⏱️ 5 min - 5
Par-cook the Rice: Drain the soaked rice. In a pan, combine the drained rice with 1 L of water, a pinch of salt, and 1 teaspoon of oil. Cook the rice, stirring occasionally, until the water evaporates and the rice is partially cooked (par-cooked).
⏱️ 15 min - 6
Wrap the Tamu: Take a banana leaf and place a portion of the par-cooked rice in the center. Wrap the banana leaf tightly around the rice to form a compact packet. Secure the banana leaf packet with string.
⏱️ 10 min - 7
Boil the Tamu: Arrange the wrapped rice packets into a pot. Add enough water to cover the packets and boil for approximately 20-30 minutes. Let the tamu cool, then unwrap and slice into bite-sized pieces.
⏱️ 30 min - 8
Grill the Chicken Skewers: Heat a charcoal grill. Place the skewered chicken on the grill. Continuously baste the chicken with coconut milk as it grills until the chicken is fully cooked and has a rich, smoky flavor.
⏱️ 15 min - 9
Prepare the Satti Sauce Base: In a pot, heat 2-4 tablespoons of oil. Add 1 large red onion (chopped), 1 head of garlic (minced), 2-3 inches of ginger (sliced), 5 pieces red chili (chopped, to taste), and 3 stalks of lemongrass (smashed) to the hot oil. Sauté the aromatics until fragrant. Stir in 1 teaspoon of alamang (fermented krill) and 1 tablespoon tomato paste. Pour in 2 L of chicken broth and bring the mixture to a simmer.
⏱️ 15 min - 10
Season and Strain the Satti Sauce: Add the dry seasonings for the satti sauce: 1 cup brown sugar, 2 tablespoons achuete powder, 2 tablespoons turmeric powder, and 1 teaspoon chili powder (adjust to spice). Stir to combine. Strain the sauce through a fine-mesh sieve into another pot to remove all the solids, leaving a smooth liquid.
⏱️ 10 min - 11
Finish the Satti Sauce: To the strained sauce, add patis (fish sauce) to taste, 1/4 cup of coconut milk, and 2 teaspoons of peanut butter. Stir well. Prepare a potato starch slurry by mixing 6 tablespoons of potato/corn starch with 1 cup of water. Gradually add the potato starch slurry to the sauce while stirring, until the sauce thickens to the desired consistency.
⏱️ 10 min - 12
Serve: Place the sliced tamu (sticky rice cakes) at the bottom of a serving bowl. Pour a generous amount of the satti sauce over the tamu. Arrange the grilled chicken skewers on top of the sauce and rice. Serve immediately and enjoy.
⏱️ 5 min