As the weather warms (and cools and warms again… damn you, spring, you tease!) diners are heading outdoors for dinners al fresco and fun, summery fare. Spice Market opened its outdoor dining section a couple of weeks ago, and Jean-Georges Vongerichten hopes to tempt you into dropping by with his recipe for Chicken Satay with Lime Dipping Sauce.
“This dish was inspired by the glazed chicken skewers I’ve had in Vietnam,” says Vongerichten. “There, they put down a small dish of chicken alongside a little pile of salt and pepper and wedge of lime. Then they tell you to squeeze the lime into the salt and pepper which makes a delicious sour but salty and spicy dipping sauce. The savory but slightly sweet, smokey meat is accentuated by a jolt of the spicy, sour saltiness of the sauce. Usually, chicken satay is very rich and sweet which you then dip into a thick, rich sauce such as a peanut sauce. The Spice Market version is actually light and refreshing, but super addictive — perfect for al fresco dining.”
Chicken Satay with Lime Dipping Sauce
For the marinade:
1 cup oyster sauce
1 cup coconut milk
1/2 cup fish sauce
1 tbsp sesame oil
1/2 cup garlic, finely minced
1/2 cup ginger, finely minced
1 1/2 tsp black pepper, finely ground
1/4 cup rice flour
3/4 cup honey
In a mixing bowl, combine all the ingredients except the flour, and whisk until smooth. When smooth, continue whisking and slowly add the flour to avoid clumping, until fully incorporated.
For the Lime Dipping Sauce:
1 cup fresh lime juice
1 cup water
1 tsp kosher salt
1 tbsp dried Thai chili, finely ground
1 tsp black peppercorns, finely ground
1 tsp guar gum
In a bowl, combine all ingredients, except for the guar, then whisk in the guar gum slowly, and let stand for 15 minutes.
For the brine:
4 cup water
2 tbsp honey
1 tbsp kosher salt
In a bowl, combine all the ingredients, incorporating well.
For the skewers:
5 5-oz pieces chicken breast
7 1/2 oz marinade
7 1/2 oz lime dipping sauce
Lay four trimmed, skinless, boneless chicken breasts on a sheet tray lined with parchment paper so that the tips of the breasts face the interior of the tray. Assemble two rows of breasts on the tray so that the tips shuffle together. Freeze until solid.
Cut the frozen chicken breast into 3/4-inch cubes and place in brine for 15 minutes before skewering. Skewer two chicken cubes against the grain so that the cubes do not fall off during grilling. Make sure to not puncture the last cube all the way through the meat. The tip of the skewer should not be exposed.
Marinate the chicken skewers for at least 20 minutes. Season them with salt, and grill, basting with the marinade until nicely charred. Split up the dipping sauce per portion and serve with the skewers with the sauce on the side.
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