Kay Pachok (Skewered Chicken)
Total time
Author: Phong Hong Bakes
Recipe type: Main
Cuisine: Malaysian
Serves: 6-7
- 4 Chicken Legs - each cut into 5 pieces.
- 4 Dried Chillies - soak to soften (deseed if you don't want too hot)
- 5 Fresh Chillies (deseed if you don't want too hot)
- 400g Shallots
- 15g Lengkuas (Galangal)
- 30g Gula Melaka (Palm Sugar)
- 35g Belacan (Prawn Paste)
- 50g Kerisik (Pounded Roasted Coconut)
- 1 tablespoon Coriander Powder
- 1 teaspoon fennel Powder
- 200ml coconut milk
- Blend chillies, shallots, lengkuas, gula Melaka, belacan and kerisik.
- Put blended ingredients into a saucepot and add corriander and fennel powder. Mix.
- Add santan and stir to mix.
- Bring the mixture to a boil and simmer for about 10 minutes.
- Set aside.
- Skewer 3 pieces of chicken per satay stick.
- Steam the chicken pieces over rapidly boiling water for about 5 minutes.
- Preheat oven to 180C and line a baking tray with foil (to make cleaning easier).
- Place skewered chicken onto tray and coat with a layer of spice mix.
- Grill for about 40 minutes, basting with the spice mix every 10 minutes until chicken pieces are well coated and the spice mix is browned.
Recipe by at https://justasdelish.com/kay-pachok-skewered-chicken/
3.1.09