Ingredients.

• 500 grams of chicken breast (sliced into pieces).
• 3 lemongrass (cut into pieces).
• 5 slices of galangal root.
• 4 cloves of garlic.
• 2 shallots.
• 2 chilli (optional).
• 200 grams of roasted peanut (crushed).
• 150 grams of satay chilli oil.
• 3 teaspoons of sugar.
• 1 teaspoon of salt.
• Oyster sauce, chicken stock powder, five-spicy powder, tumeric powder.

Instructions.

• Prepare the mixture: put lemongrass, galangal root, shallot, garlic, chilli (optional) into the mortar, crushed with with the pestle. Then add a little of oyster sauce, chicken stock powder, five-spicy powder, tumeric powder and mix well together.
• Marinate the chicken with mixture that you prepared for about 30 minutes for soak up. Then skewer chicken with sticks.
• Preheat oven to 200°C for about 20 minutes. Cook on each side for about 10 minutes or until golden.
• Prepare the dipping sauce: Combine peanut with water, satay chilli oil, sugar, salt, 1 teaspoon of chicken stock powder into a saucepan, bring to a boil until the sauce is thickened.
• Serve with dipping sauce.

And done, hope you enjoy!