You can serve these chicken satay with rice as an easy dinner.
Makes 24 skewers
For the chicken satay
- 2 skinless, boneless chicken breast halves
- 7 ml curry powder
- 5 ml ground black pepper
- 2 ml salt
- 2 ml ground cumin
- 30 ml peanut oil or vegetable oil
For the mint-soy vinaigrette
- 2 large egg yolks, beaten
- 60 ml rice wine vinegar
- 30 ml finely chopped resh mint
- 15 ml soy sauce
- 2 ml groud coriander
- 125 ml peanut oil
- 1 ml salt
- 1 ml ground pepper
For the mint-soy vinaigrette
- In a food processor itted with the steel blade or a blender ; combine the egg yolks, vinegar, mint, soy sauce and coriander.
- With the motor running, slowly drizzle in the oil and continue processing until smooth ; transer the dressing in a bowl, season to taste with salt and pepper, cover with plastic wrap, and rerigerate.
For the chicken satay
- Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes.
- With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips ; thread 1 strip onto each o the skewers, weaving the skewer back and forth along the length of each chicken strip and arrange them on a large platter or baking tray.
- To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin ; spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.
- Cover the platter with plastic wrap and marinate in the refrigerator for 1 hour or longer.
- Preheat a hinged indoor grill, panini maker, broiler, outdoor grill or stovetop grill pan.
- Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker, or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill.
- Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.
BON APPÉTIT
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