Recipe - Chicken Satay With Mint Vinaigrette

10 ounce Boned and skinned chicken
breast
24 6" bamboo skewers; soaked in
cold water in the
refrigerator for 1 hour

FOR THE MARINADE
1 One half teaspoon Curry powder
1 teaspoon Freshly ground black pepper
One half teaspoon Salt; large cubes
One half teaspoon Ground cumin
1 One half tablespoon Peanut oil; (up to 2
tablespoons)

FOR THE MINT VINAIGRETTE
2 Egg yolks
One fourth cup Rice wine vinegar
2 tablespoon Mint leaves; (plus 2
teaspoons), finely chopped
1 tablespoon Soy sauce
One half teaspoon Ground coriander
One half cup Peanut oil
One fourth teaspoon Salt
One fourth teaspoon Black pepper; freshly ground

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, 1 One half 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@AOL.com 4/98

Recipe by: Wolfgang Puck

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 19,
1998