Sate Blora with Grilled Chicken Satay

Method

1. Cut chicken into 1cm cubes and marinate with garlic, ginger, soy sauce, and kecap manis for 30 minutes.
2. Thread the chicken onto skewers and grill over medium heat until browned and cooked through.
3. In a saucepan, mix peanut butter, palm sugar, water, and soy sauce. Cook until smooth.
4. Serve the satay with the peanut sauce and chopped shallots.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.