Madurese Chicken Satay

Chicken Satay

• 600 g chicken leg meat, skinless, boneless, cut in cubes (2 cm)
• 70 g Indonesian white spice paste, room temperature
• 60 g sweet soy sauce (Kecap Manis)
• ½ tsp chicken stock powder
• ½ tsp salt, adjust to taste
• ¼ tsp ground white pepper, adjust to taste

Peanut Sauce

• 120 g toasted peanuts (see tip)
• 50 g Indonesian white spice paste, room temperature
• 25 g fresh red curly chillies, cut in halves
• 25 g vegetable oil
• 20 g palm sugar
• 65 g sweet soy sauce (Kecap Manis)
• 10 g sugar
• 5 fresh kaffir lime leaves, cut in thin slices
• 500 g water
• ½ tsp chicken stock powder
• ½ tsp salt, adjust to taste
• ½ tsp ground white pepper, adjust to taste
• 30 g crispy fried shallots
• 3 limau lime, juice only