by Chef Jean-Georges Vongerichten
Yield: 2 appetizer servings
- 1 chicken breast
- 4 pieces scallion
- 1 Tablespoon Vong Four-Star Curry
- 1 pack 6" bamboo skewers
- Salt to taste
Soak skewers in water for 15-20
minutes. Cut chicken into about eight 3/4" chunks. Cut
scallion into six 1" pieces and cook in salted boiling
water until tender. Put into ice water to shock.
Skewer 1 piece of chicken then 1 piece of scallion.
Repeat twice then finish with chicken. Dust liberally
with curry spice. Season with salt. Sauté satay
in California Grapeseed Oil for about 4 minutes on each
side. If grilling or broiling, brush with the oil and
cook same as above. Serve with Vong Peanut Sauce.
Garrett Olivers Beer Match:
India Pale Ale (Brooklyn East India Pale Ale, Fullers
India Ale, Anderson Valley Hop Ottin IPA, Magic
Hat Blind Faith IPA, Youngs Special London Ale)