Madurese chicken satay

Chicken Satay

• 800 g skinless, boneless chicken thighs, cut in cubes (2 cm)
• 70 g Indonesian white spice paste, room temperature
• 80 g kecap manis
• ½ tsp Chicken stock paste
• ½ tsp sea salt, adjust to taste
• ¼ tsp ground white pepper, adjust to taste

Peanut Sauce

• 120 g roasted unsalted peanuts
• 50 g Indonesian white spice paste, room temperature
• 25 g curly red chilli, cut in halves
• 25 g vegetable oil
• 20 g palm sugar
• 35 g kecap manis
• 10 g white sugar
• 5 g makrut lime leaves, cut in thin slices
• 500 g water
• ½ tsp Chicken stock paste
• ½ tsp sea salt, adjust to taste
• ½ tsp ground white pepper, adjust to taste
• kecap manis, to serve
• freshly squeezed lime juice, to serve
• 30 g fried shallots, to serve