Complete recipe open in this description box and scroll down. *English description is at the bottom section.* 00:00 : intro 01:34 : prepping the ingredients 02:42 : marinating the chicken 04:09 : preparing the chicken skin 05:35 : skewering the Satay 06:29 : making Taichan Sambal 08:24 : grilling the Satay 09:14 : the dish is ready to serve #TaichanSateRecipe #ChickenSateRecipe #DevinaHermawanRecipe =================== [INDONESIAN] Taichan Sate Recipe (for 50-60 skewers) Sate skin ingredients: 250 gr chicken skin 500 ml water 1 tsp salt ⅛ tsp pepper ½ tsp seasoning Chicken marinade ingredients 450 gr chicken breast fillet 1 clove garlic 1 tbsp oyster sauce ½ tsp salt ½ tsp mushroom stock 1½ tbsp oil ¼ tsp pepper ½ tsp lime juice Taichan chili sauce ingredients: 3 shallots 5 cloves garlic 10 curly red chilies 10 red cayenne peppers 1-2 candlenuts 1 lime 2 tbsp oil 1 tsp mushroom stock 1 tsp salt 1 tsp sugar 350 ml water Complements: ketupat fried onions lime mushroom stock How to make: 1. Cut the chicken breast fillet into pieces then transfer to a bowl. Add grated garlic, lime juice, salt, mushroom stock, pepper, oil, and oyster sauce. Stir well and let stand for at least 30 minutes 2. Bring water to a boil then add salt, pepper, seasoning and chicken skin. Boil for 1 minute, drain 3. Slice the chicken skin lengthwise then pierce the chicken skin with a satay skewer. Weigh 1 chicken skin satay skewer about 10-12 grams 4. Prepare the satay skewers and marinated chicken meat skewers. Weigh 1 chicken satay skewer about 15 grams 5. Grill the chicken satay and skin satay with a grill that has been lightly oiled and heated. Grill until the satay is cooked and browned 6. For the crispy skin satay, heat the oil in a frying pan and fry the skin satay until cooked 7. For the taichan chili sauce, crush the candlenuts, chop the shallots, garlic, curly red chilies and red cayenne pepper 8. Heat the oil in a frying pan then add the chopped ingredients. Cook until cooked and fragrant 9. Puree the cooked ingredients using a blender and add a little water. Puree until completely smooth then cook again 10. Add the remaining water, salt, mushroom stock, and sugar. Cook the chili sauce until cooked over medium low heat for about 3 - 4 minutes. 11. Once the chili sauce is cooked, pour it into a bowl and add lime juice. Mix well 12. Taichan satay is ready to be served Don't forget to check Instagram @WINNGAS Instagram: / winngas Website: https://winngas.com/ Tokopedia: https://tokopedia.com/winn-gas Shopee: https://shopee.co.id/winngas =================== [ENGLISH] Taichan Satay Recipe (yield 50-60 skewers) Chicken Skin Satay ingredients: 250 g chicken skin 500 ml water 1 tsp salt ⅛ tsp pepper ½ tsp MSG Chicken Marinade ingredients: 450 g chicken breast fillet 1 clove garlic 1 tbsp oyster sauce ½ tsp salt ½ tsp mushroom bouillon 1½ tbsp oil ¼ tsp pepper ½ tsp lime juice Taichan Sambal ingredients: 3 pc shallot 5 clove garlic 10 pc red curly chili 10 pc red Thai chili 1-2 pcs candlenuts 1 pc kaffir lime 2 tbsp oil 1 tsp mushroom bouillon 1 tsp salt 1 tsp sugar 350 ml water Sides: Ketupat Fried shallots Kaffir lime Mushroom bouillon Steps: 1. Cut chicken breast fillet and transfer to a bowl. Add grated garlic, lime juice, salt, mushroom bouillon, pepper, oil, and oyster sauce. Mix well and marinate for at least 30 minutes. 2. Boil water and add salt, pepper, MSG, and chicken skin. Boil for 1 minute, then drain. 3. Slice chicken skin lengthwise, then skewer them. Each chicken skin skewer should weigh about 10-12 g. 4. Prepare skewers and skewer the marinated chicken pieces. Each chicken skewer should weigh about 15 g. 5. Grill the chicken and chicken skin satay on a preheated, lightly oiled grill. Grill until the satay is cooked and browned. 6. For crispy chicken skin satay, heat oil in a pan and fry the chicken skin satay until done. 7. For Taichan Sambal, pound the candlenuts. Slice the shallots, garlic, red curly chili, and red Thai chili. 8. Heat oil in a pan, then add the chopped ingredients. Cook until fragrant and fully cooked. 9. Blend the cooked ingredients with a little water until completely smooth, then cook again. 10. Add the remaining water, salt, mushroom bouillon, and sugar. Cook chili sauce over medium-low heat for about 3-4 minutes until done. 11. Once the sambal is cooked, pour into a bowl and add kaffir lime juice. Steer well. 12. Taichan Satay is ready to serve. =================== Official Site: https://devinahermawan.com/ Instagram: / devinahermawan Business inquiries: [email protected] Don't reupload our content but you can share our videos. Production 2024 © Copyrights by Devina Hermawan.