Savory Malaysian Chicken Skewers: A Flavorful Delight

Ingredients

• 4.5 pounds of chicken breasts without skin or bones, diced into 1-inch cubes
• 2 onions, roughly chopped
• A quarter cup of brown sugar
• 5 garlic cloves
• An inch-long piece of shrimp paste, also known as belachan
• 2 tablespoons of galangal powder, or lengkuas
• 1 tablespoon of coriander powder
• 2 teaspoons of cumin powder
• 2 teaspoons of anise seed powder
• 1 teaspoon of black pepper powder
• 1 teaspoon of turmeric powder
• 60 bamboo skewers

Step 1

Combine chicken cubes in a spacious bowl. In a food processor, blend onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric until a velvety paste forms. Stir the paste into the chicken thoroughly.

Step 2

Cover the bowl with plastic wrap to let the flavors meld in the fridge for a full day. When ready to cook, position the oven rack close to the broiler and preheat it. Line a pair of baking sheets with shiny aluminum foil.

Step 3

Skewer the marinated chicken onto bamboo sticks, leaving enough room to handle them comfortably. Lay the skewers out on the prepared baking sheets. Broil the skewers until the top turns a lovely golden brown, typically around 10 minutes. Afterward, flip the skewers over and continue broiling until the other side achieves the same result, about 10 more minutes.

Step 4

To ensure the chicken is cooked through, use an instant-read thermometer; it should register no less than 165 degrees F (74 degrees C) at the center.