Name: Chicken Satti
Yield: 6 servings
Cuisine: Filipino
Ingredients: small red onions, blended; garlic, blended; fresh turmeric, blended; 2000 g chicken thigh, sliced into cubes; 2 cups brown sugar; 0.75 cup aromatic paste; 1 tbsp pepper; 3 tbsp salt; 3 tbsp cumin; 3 tbsp annatto powder; coconut milk; 2 tbsp oil; 2 l chicken broth; 3 stalks lemongrass; 1 large red onion; 1 head garlic; 5 red chili, sliced; 2 inches ginger, sliced; 1 tsp alamang; 1 tbsp tomato paste; patis; 0.25 cup coconut milk; 2 tsp peanut butter; 1 cup brown sugar; 2 tbsp achiete powder; 2 tbsp turmeric powder; 1 tsp chili powder, adjust to spice; 6 tbsp potato starch, mixed with water; 6 tbsp corn starch, mixed with water; 1 cup water, mixed with starches

Ingredients

Servings

6

small red onions — blended (aromatic paste)
garlic — blended (aromatic paste)
fresh turmeric — blended (aromatic paste)
2000 g chicken thigh — sliced into cubes (main protein)
2 cups brown sugar (marinade)
0.75 cup aromatic paste (marinade)
1 tbsp pepper (marinade)
3 tbsp salt (marinade)
3 tbsp cumin (marinade)
3 tbsp annatto powder (marinade)
coconut milk (basting)
2 tbsp oil (satti sauce)
2 l chicken broth (satti sauce)
3 stalks lemongrass (satti sauce)
1 large red onion (satti sauce)
1 head garlic (satti sauce)
5 pcs red chili — sliced (satti sauce)
2 inches ginger — sliced (satti sauce)
1 tsp alamang (satti sauce)
1 tbsp tomato paste (satti sauce)
patis (satti sauce)
0.25 cup coconut milk (satti sauce)
2 tsp peanut butter (satti sauce)
1 cup brown sugar (dry seasoning for satti sauce)
2 tbsp achiete powder (dry seasoning for satti sauce)
2 tbsp turmeric powder (dry seasoning for satti sauce)
1 tsp chili powder — adjust to spice (dry seasoning for satti sauce)
6 tbsp potato starch — mixed with water (slurry)
6 tbsp corn starch — mixed with water (slurry)
1 cup water — mixed with starches (slurry)
2 cups rice — washed and soaked (tamu)
1 l water (tamu)
salt (tamu)
1 tsp oil (tamu)
banana leaves (tamu)

Mise en Place

0/13

Process

1

marinate chicken

1.Combine chicken, aromatic paste, and all marinade ingredients in a bowl. Mix thoroughly.
2.Thread 3-4 pieces of marinated chicken onto each skewer.

2

grill skewers

1.Grill skewers over charcoal. Baste with coconut milk during grilling until chicken is fully cooked.

3

make satti sauce

1.In a pot, sauté the ingredients designated for the satti sauce until fragrant.
2.Add chicken broth and simmer to infuse flavors.
3.Strain the mixture to remove solids.
4.Return the liquid to the pot. Stir in patis, coconut milk, and peanut butter.
5.Gradually add the prepared slurry while stirring to thicken the sauce to desired consistency.

4

prepare tamu

1.Rinse the rice thoroughly and soak it in water for 20 minutes.
2.Drain the rice. Combine it in a pan with water, oil, and salt.
3.Cook, stirring constantly, until the water evaporates and the rice is partially cooked.
4.Wrap portions of the cooked rice in banana leaves, securing them with string.
5.Boil the wrapped rice parcels for 20-30 minutes until fully cooked.

5

thicken sauce

1.In a small bowl, combine potato starch and corn starch with water to form a smooth slurry.
2.Pour the slurry into the simmering satti sauce, stirring continuously until the sauce thickens.

Plating

Arrange the grilled skewers over a bed of the prepared tamu.
Spoon the satti sauce over the skewers.
Serve immediately.

Notes

The recipe includes a separate preparation for "Tamu (sticky rice cakes)".

Amanah Compilation

Engine: Amanah Engine v1.0

Structural completeness: 90%

Flagged:

Exact quantities for some ingredients in the aromatic paste and satti sauce were not specified.
The amount of 'patis' for the satti sauce was 'to taste'.