Ingredients:
2 pcs of boneless chicken thigh, cut into bite-sized
150g fine sugar
1 tsp salt
Paste
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
2 tsp turmeric powder
1 tsp chili paste/powder
3 lemongrass
6 shallots
2 garlic
1/2" galangal
1" ginger
1/2 cup cooking oil
Instructions:
- Remove the chicken skin. Cut the meat into bite-sized pieces and set aside.
- Blend all the paste ingredients in a food processor; add a little water if needed.
- Combine the chicken and the paste, and mix well. Then, add the sugar and salt. Massage the chicken thoroughly. Cover and refrigerate for 6 hours or preferably overnight.
- Heat 1/4 cup of cooking oil in a wok over medium-high heat, then add the marinated chicken and stir-fry until cooked through.
- Serve with satay sauce, cucumbers, onions, and rice cakes.