BAMBOO CHICKEN SKEWERSTrader Vic's Restaurant Recipe
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
4 boneless, skinless chicken breasts (about 2 1/2 pounds)
1 cup soy sauce
1/2 cup sake
1/4 cup white wine vinegar
1 cup packed dark Brown Suagr
1/4 cup unsweetened pineapple juice
1 cup fresh pineapple chuncks, minced
1 teaspoon minced garlic
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
kosher salt and freshly ground black pepper
edible flowers, for garnish
Soak 24 (8 inch) bamboo skewers in warm water for 20 minutes.
In a small bowl, stir together the oil, garlic, and ginger. Trim any fat from the chicken breasts and pat dry. Detach the tenderloins, which can be skewered separately. Slice each chicken breast into 6 long strips about 1/4 inch thick. Lay the chicken strips on a work surface and thread each onto a skewer, weaving the skewer in and out to hold the chicken in place. Bruash the chicken with the flavored oil, taking care to coat all the surfaces. Use immediately, or cover and refrigerate for up to 24 hours.
To nmake the sauce, in a heavy saucepan, comnbine the soy sauce, sake, vinegar, brown sugar, pineapple juice, pineapple, and garlic and bring to a boil over medium high heat. Lower the heat and simmer gently until the sauce has reduced to about 2 cups, about 10 minutes. Drizzle in the cornstarch mixture, whisking constantly until the sauce is smooth and thickly coats the back of a spoon. Set aside to cool.
Preheat a charcoa or gas grill to medium hot. Season the chicken with sqlt and pepper. Grill, turning once, until the chicken is cooked through, 5 to 8 minutes total.
To serve, brush the sauce over the hot chicken. Arrange on a platter with an extra bowl or the sauce. Garnish the plate with edible flowers and serve immediately. Makes 24 skewers.