Satay Chicken With Lontong Rice Recipe

Cooking Directions

• STEP 1.In a bowl, combine the chicken with the marinade ingredients and let it marinate for at least 1 hour.
• STEP 2.Thread the marinated chicken onto skewers and grill them over medium heat until cooked through.
• STEP 3.In a pot, bring water to a boil and add the lontong rice. Cook for about 1 hour until the rice is tender.
• STEP 4.In a separate pan, heat the coconut milk and add it to the cooked rice. Stir well to combine.
• STEP 5.To make the peanut sauce, blend the peanuts, garlic, shallots, chili, and tamarind paste until smooth. Heat oil in a pan and sauté the blended mixture until fragrant. Add water, coconut milk, and palm sugar. Simmer until the sauce thickens.
• STEP 6.Serve the grilled satay chicken with lontong rice, peanut sauce, and cucumber slices. Enjoy!

Cooking Tips

• Soak the skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
• For extra flavor, baste the chicken skewers with the marinade while grilling.
• If you don't have access to a grill, you can also cook the chicken skewers in a preheated oven at 400°F (200°C) for about 15-20 minutes.
• Adjust the spiciness of the peanut sauce by adding more or less chili according to your preference.

Storage and Serving

• Leftover satay chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a microwave or oven until heated through before serving.
• The lontong rice can be stored in the refrigerator for up to 2 days. Reheat it in a steamer or microwave.
• Serve the satay chicken with lontong rice and peanut sauce as a main course or as part of a buffet spread.