300 g Chicken Skin
For the marinade:
25 g Garlic, Finely Chopped
7 g Soy Sauce
7 g Oyster Sauce
6 g Chicken Powder
4 g White Pepper Powder
14 g Butter, melted
For the Taichan Sambal:
25 g White Onion
20 g Red Cayenne Peppers
30 g Curly Red Chili
13 g Chicken Powder
16 g Sugar
100 ml Water
14 gr Cooking Oil
Optional: Lontong or rice cake
Cut the chicken skin into pieces 5cm by 2cm long. Place into a mixing bowl.
To the mixing bowl add chopped garlic, soy sauce, oyster sauce, chicken powder, white pepper and butter.
Mix well and let stand for 30 minutes to marinate.
Take the marinated chicken skin skewer it with the bamboo skewers.
Grill the skewers for about 10 minutes on medium heat, or until the skin is golden brown.
Remove from heat and set aside.
In a food processor, blend the garlic, red cayenne pepper, and curly red chilies until smooth then set aside.
In a pan, add 100 ml of water and the blended paste.
Cook on medium heat, then add oil, sugar, and chicken powder. Bring to a boil, then remove from heat.
Place the grilled skewers on your serving plate.
Serve hot with the Taichan Sambal sauce on the side
Optional: you may serve the Sate with steamed rice cake, or Lontong.