Yield: 1 Servings
|10 ounces||Boned and skinned chicken breast|
|24||6" bamboo skewers; soaked in cold water in the refrigerator for 1 hour|
|1½ teaspoon||Curry powder|
|1 teaspoon||Freshly ground black pepper|
|½ teaspoon||Salt; large cubes|
|½ teaspoon||Ground cumin|
|1½ tablespoon||Peanut oil; (up to 2 tablespoons)|
|¼ cup||Rice wine vinegar|
|2 tablespoons||Mint leaves; (plus 2 teaspoons), finely chopped|
|1 tablespoon||Soy sauce|
|½ teaspoon||Ground coriander|
|½ cup||Peanut oil|
|¼ teaspoon||Black pepper; freshly ground|
FOR THE MARINADE
FOR THE MINT VINAIGRETTE
Cut the chicken breast into 24 strips, 3 by 1 inches each. Stick one skewer into each chicken strip, lengthwise, and arrange on a large platter or baking tray.
Prepare the marinade. In a small cup or bowl, combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken, turning to coat well, then sprinkle the dry ingredients over both sides. Marinade for 1 hour in the refrigerator.
Prepare the vinaigrette. In a blender, combine the egg yolks, vinegar, 2 tablespoons mint leaves, soy sauce, coriander and a little oil. With the motor running, slowly pour in the remaining oil and blend until smooth.
Transfer to a small bowl and stir in the remaining 2 teaspoons chopped mint leaves. Season with salt and pepper to taste and refrigerate, covered.
Heat a grill or oven broiler. Arrange the skewers of chicken on the grill or under the broiler with the pan set close to the flame. Grill until chicken is golden, 1½ to 2 minutes on each side.
Pour the vinaigrette into a small serving bowl. Arrange the skewers around the bowl and serve.
William Rice, Chicago Tribune Magazine 3/22/98 Typed and Busted by Carriej999@... 4/98 Recipe by: Wolfgang Puck
Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 19, 1998