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Super Bowl Party
[Super Bowl Party][Biography]

Chicken-Scallion Satay
by Chef Jean-Georges Vongerichten

Yield: 2 appetizer servings
  • 1 chicken breast
  • 4 pieces scallion
  • 1 Tablespoon Vong Four-Star Curry Blend
  • 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 Oliver’s Beer Match:
India Pale Ale (Brooklyn East India Pale Ale, Fuller’s India Ale, Anderson Valley Hop Ottin’ IPA, Magic Hat Blind Faith IPA, Young’s Special London Ale)

 

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