Wolfgang Puck BIBC2020 Operations Instructions download pdf (Page 10)

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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- x 1-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

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Wolfgang Puck BIBC2020 Operations Instructions Page 10

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