Ingredients
- 1 kg Mrs. Garcia’s Chicken Fillet (strips)
- 3 pcs Chopped Shallots
- 2 cloves Chopped Garlic
- 1 inch Chopped Ginger
- 1 tsp Galangal Powder
- 1 tbsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Ground Fennel
- 1 tsp Ground Turmeric
- 3 tbsp Brown Sugar
- 2 tbsp Vegetable Oil
- 1 tsp Salt
For Peanut Sauce
- 1 tbsp Vegetable Oil
- 3 sticks Lemongrass, finely chopped
- 3 pieces Lime Leaves core removed
- 5 pieces Chopped Shallots
- 4 cloves Chopped Garlic
- 1 tsp Grated Ginger
- 1 tsp Galangal Powde
- 2 tbsp Ground Coriander
- 1 tsp Ground Cumin
- 2 tsp Ground Fennel
- 3 tbsp Chili Paste
- 1/2 cup Chopped Roasted Peanuts
- 2 tbsp Brown Sugar
- 3 tbsp Tamarind Juice
- 1 tsp Salt
- ½ tbsp Chopped Cilantro
Preparation
1. In a food processor or using a mortar and pestle, blend the shallots, garlic, ginger, and galangal until well combined. Incorporate remaining ingredients, adding a little water as necessary. Cook for five minutes and allow to cool.
2. Place the chicken in a container with a lid or a ziplock bag. Pour prepared mixture over chicken ensuring it’s evenly coated. Refrigerate chicken overnight to marinate.
3. Put marinated chicken strips on bamboo skewers. Grill over medium-high heat, flipping once until thoroughly cooked. Serve with peanut sauce.
For Peanut Sauce
1. Heat oil in a wok or frying pan, then add lemongrass and lime leaves. Stir-fry slowly for about five minutes.
2. Using a food processor, create a paste by grinding shallots, garlic, and ginger. Combine paste with lemongrass and mix with 1 cup of water. Add all remaining ingredients, excluding cilantro.