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.
