Wolfgang Puck WPIB0010C manual Chicken Satè With Mint Vinaigrette, Presentation

TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 17

Chicken Satè

with Mint Vinaigrette

Satès can be readied early in the day and grilled or broiled as your guests arrive. These satè recipes can be increased as necessary and are frequently served at cocktail parties at Spago.

Makes 24 skewers

INGREDIENTS

About 10 ounces boned and skinned chicken breasts

Marinade

11/2 teaspoons curry powder

1teaspoon freshly ground pepper 1/2 teaspoon salt

1/2 teaspoon ground cumin

11/2 to 2 tablespoons peanut oil

Mint Vinaigrette 2 egg yolks

1/4 cup rice wine vinegar

2 tablespoons (about 1/2 bunch)

plus 2 teaspoons finely chopped mint leaves

1 tablespoon soy sauce

1/2 teaspoon ground coriander 1/2 cup peanut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

METHOD

1Soak 24 6-inch bamboo skewers in cold water and refrigerate for 1 hour.

2Cut the chicken breast into 24 3- x 1-inch strips. Stick one skewer into each chicken strip, lengthwise, and arrange on a large platter or baking tray.

3Prepare 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, and then sprinkle the dry ingredients on both sides. Let marinate for 1 hour, refrigerated.

4Prepare the vinaigrette: Using the Immersion Blender, combine the egg yolks, vinegar, 2 tablespoons mint leaves, soy sauce, coriander and oil and blend until smooth. 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, until needed.

Chicken Satè

with Mint Vinaigrette (cont.)

5Preheat the grill or broiler.

6Arrange the skewers of chicken on the grill or under the broiler,* careful that the bare ends of the skewers are not directly over (or under) the flame. Grill the chicken until golden brown, 1 1/2 to 2 minutes on each side.

PRESENTATION

Pour the vinaigrette into a small serving bowl. Arrange the skewers around the bowl and serve immediately. Let your guests help themselves.

TO PREPARE AHEAD

Through step 4, remove the chicken and the vinaigrette from the refrigerator 15 minutes before grilling.

*Bring your broiler tray directly under the flame for best results.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with Wolfgang Puck (Random House, 1991)

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