Chicken satay with mint vinaigrette

Yield: 1 Servings

Measure Ingredient
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)
2 Egg yolks
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 Salt
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

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