Thai Style Chicken (Ayam Bumbu Siam)

Ingredients


2 tbsp Chicken stock granules
1 tbsp Lime juice
Salt to taste
1 tbsp Palm sugar (gula Melaka) or brown sugar
500 g Chicken, skinned and cut into large pieces
10 Satay sticks
Finely Ground
20 Bird's eye chilies (cili padi)
3 stalks Lemon grass
5 Shallots, peeled
3 cloves Garlic, peeled
4 sprigs Coriander leaves (cilantro) with roots
1 tsp Ground coriander, dry-fried until fragrant
1 tsp Ground fennel, dry-fried until fragrant
1 tsp Ground cumin, dry-fried until fragrant
Vegetables
Pineapple, skinned and cut into 3 x 3cm cubes
2 Onions, peeled and cut into 3 x 3 cm piece
1 Green capsicum (bell pepper), seeded and thickly sliced
1 Red capsicum (bell pepper), seeded and thickly sliced
5 Tomatoes, halved

 

 

 
Method

Combine all ground ingredients with chicken stock granules, lime juice, enough salt and palm or brown sugar. Add chicken and mix until well combined. Heat cooking oil in a frying pan and fry chicken and vegetables separately for a few seconds until golden brown. Thread chicken pieces and alternate with vegetables on the satay sticks. To add flavor to the food, transfer the satay sticks to a baking tray and roast in a preheated oven at 170C for 20 minutes. Remove the satay from the oven to a serving dish and serve hot.

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