Sate Lilit Ayam
Kumpul Keluarga (The Weekend Feast & Gathering)
The food processor tears through the Base Genep, the backyard fills with smoke, the fat spits over the hot coals, and sautéing the aromatics until the oil breaks is the secret that separates a fiercely savory lilit from a generic chicken meatball. Combine the paste with minced chicken thighs and grated coconut. Keep a bowl of water near the cutting board, wet your palms, and press the meat firm until the sticky mixture grips the bruised lemongrass stalk.
Ingredients
- ground chicken (dark meat)1 lb
- unsweetened grated coconut1/2 cup
- thick coconut milk2 tbsp
- kaffir lime leaf1 large
- kosher salt1 tsp
- dark brown sugar1 tsp
- fresh lemongrass stalks12 large
- shallots5 med
- garlic4 large clove
- Fresno chilies2 large
- macadamia nuts3 med
- fresh ginger1 small piece
- fresh galangal1 small piece
- dried kencur powder1/2 tsp
- fresh turmeric root1 tsp
- toasted shrimp paste1/2 tsp
- coriander powder1/2 tsp
- white pepper1/4 tsp
- ground nutmeg1 pinch
- coconut oil2 tbsp
Method
- 01
Grind the aromatics into a uniform paste.
In a food processor, combine the shallots, garlic, chilies, macadamia nuts, ginger, galangal, kencur powder, turmeric, shrimp paste, coriander, white pepper, and nutmeg. Blend until it forms a fine, uniform paste, adding a splash of water if the blades catch.
- 02
Sauté the spice paste until the oil separates.
Heat the coconut oil in a skillet over medium heat. Add the spice paste and cook for 5 to 7 minutes, stirring constantly. You are looking for a deep, dark color and a profound aroma—the raw onion smell must vanish and the oil should begin to pool at the edges. Once there, remove from heat and let it cool completely.
- 03
Knead the meat mixture until sticky and cohesive.
In a large bowl, combine the ground chicken, cooled spice paste, toasted coconut, coconut milk, lime leaf strips, salt, and brown sugar. Use your hands and knead vigorously for 3 to 5 minutes until the proteins break down slightly and the mixture feels decidedly sticky.
- 04
Wrap the chicken tightly around the lemongrass stalks.
Divide the meat into twelve equal golf-ball-sized portions. Press one portion firmly around the bruised, thicker end of a lemongrass stalk. Squeeze and rotate the meat down the stalk using the palm of your hand, forming a tight, three-inch sausage shape. Make sure there are no air pockets, or the meat will steam and slip off the stick.
- 05
Grill to a heavy char.
Preheat a cast-iron skillet, grill pan, or charcoal grill over medium-low heat. Grease lightly with coconut oil and cook the skewers for 10 to 12 minutes, turning frequently, until the chicken is deeply browned, charred in spots, and cooked entirely through to the lemongrass core.
Notes
Check the seasoning before wrapping.
Take a small teaspoon of your kneaded meat mixture and fry it in a pan. Taste it to check the balance of salt, sugar, and spice. Adjust if necessary before you commit to skewering the whole batch.
Mind the moisture content.
American commercially ground chicken can retain a lot of water. If your mixture feels too wet and loose to hold its shape on the stick, vigorously knead in a tablespoon of tapioca starch to tighten the bind.