Cooking Steps

1. 

   Step1:Chicken leg washed and bone

2. 

   Step2:Cut into small pieces for us

3. 

   Step3:Cut the citronella, South ginger, ginger and red onion into small pieces. Add in the blender. Then add 2 tablespoons of water and mix into the mud

4. 

   Step4:In a large bowl, put the chicken pieces into the processed chicken pieces. Add in the minced spices, 1 teaspoon of fennel, 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, 1 / 2 teaspoon of salt, 2 teaspoons of sugar and 1 tablespoon of cooking oil and mix well. Marinate for more than 2 hours. Refrigerate overnight is the best

5. 

   Step5:Peel the peanuts in a small skillet without oil, then grind them into peanut powder. Add 2 tablespoons of water to 150g pineapple and mash them

6. 

   Step6:Start with 3 tablespoons hot oil. Add 5 tablespoons of pepper sauce and 30g of coconut sugar. Stir fry until oil is on the edge

7. 

   Step7:Add 150g pineapple puree and 300ml clear water to boil. Add peanut powde

8. 

   Step8:Cook for 1015 minutes until thick. Finish with Nanyang satay sauc

9. 

   Step9:Wash the bamboo sticks and soak them in water for 20 minutes. String up the chicken. Heat the pan with a layer of oil until it is 5% hot. Fry each side of the chicken skewers for 34 minutes. Fry until golden brown

10. 

    Step10:[oven version] preheat the oven to 200 degrees. Lay a layer of tin paper on the oven and then put it on the grill. Apply a layer of oil to prevent sticking. Lay chicken kebabs and put them in the oven for 2025 minutes. Take them out and oil them halfway