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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
1 1/2 teaspoons curry powder
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 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
1 Soak 24 6-inch bamboo skewers in cold water and refrigerate
for 1 hour.
2 Cut the chicken breast into 24 3-x1-inch strips. Stick one skewer
into each chicken strip, lengthwise, and arrange on a large platter
or baking tray.
3 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, and then sprinkle the dry ingredients on both
sides. Let marinate for 1 hour, refrigerated.
4 Prepare 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.
5 Preheat the grill or broiler.
6 Arrange 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)
Chicken Satè
with Mint Vinaigrette (cont.)
2020ImmBlderManual 2/19/10 4:28 PM Page 17