2 red chilies, or possibly 1/2 tsp. sambal ulek 2 onions, chop, medium, coarsely chopped 3 tsp. tsp. ginger, fresh, finely chopped 2 tbsp. tbsp. palm sugar, or possibly substitute black or possibly or the brown sugar.
To make the coconut milk: blanch (scald) 250 g of coconut in a baking bowl with 250 ml of hot water and cool to lukewarm. Then knead with the Hans for a while and strain through a fine sieve or crockery, pressing heartily. To make “thin coconut milk”, this process is repeated with another 250 ml of hot water, a “second infusion”, so to speak.
De-bone the chicken and remove the skin. Cut into cubes. In an electric blender, grind the seeded, coarsely chopped ginger, chiles, onion, juice of one lemon, salt and soy sauce, pour into a suitable bowl, add oil and sugar. Add the chicken cubes and turn them to the other side in the marinade until they are completely coated with it. Cover and marinate for an hour or overnight. The recipe makes a generous mass of marinade, the basis for a sauce to serve with the satay.
Put the chicken cubes on bamboo skewers (here also offer our ordinary wooden skewers), which have been soaked in cold water for 1-2 h beforehand.
At least half of the skewers at the blunt end should remain free. Grill over coals at a distance of 5 cm for about 5-8 minutes until the chicken pieces are cooked.
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