Seasoning: - 5 cloves of garlic - 3 curly chili peppers - 10 bird's eye chili peppers (according to taste) - A pinch of salt Seasoning: - 1/3 teaspoon of salt - 1/2 teaspoon of mushroom broth - 1/2 teaspoon of granulated sugar - 1/3 teaspoon of ground pepper Complement: - 10 shallots (whole/halved) - 2 stalks of scallions, sliced - 1/2 cup of water (70-90 ml) - 1 kaffir lime - 1 lime

1. Prepare a bowl or container for marinating the chicken, then add the chicken thighs and breast pieces, cornstarch, oyster sauce, and powdered pepper. Mix well and wait for the spices to fully absorb. 2. Prepare a mortar and pestle for making the fine spice mixture, then add garlic, curly chili peppers, bird's eye chili peppers, and a little salt. Grind until the ingredients are smooth. 3. Prepare a non-stick frying pan with a little hot oil, then add the shallots that have been halved along with the previously made fine spice mixture. Sauté until a fragrant aroma is released.

4. Put the marinated chicken into the frying pan, stir until the spices are well combined with the chicken. 5. Pour ½ cup of water, stir briefly. 6. Add the seasoning spices, namely salt, mushroom broth, sugar, and pepper powder. Stir until the spices are evenly mixed and wait until the dish boils slightly. 7. Squeeze lime and lemon over the frying pan, then stir again until evenly distributed. 8. Add scallions, then stir well and cook until the chicken is perfectly cooked. 9. Pour the dish onto a serving plate. Satay taichan without skewers is ready to be enjoyed while still hot.