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Asian Delight, Chicken Satay, on a Stick

By: Sydne S. E Online

Chinese food was a takeout-only standard until Michael Chow came on the scene, bringing everyone from Fifth Avenue to Rodeo Drive a taste of Asian luxury. Now, a different Mr. Chow has stepped in. Philippe Chow, who is no relation to Michael except that he worked as the executive chef at Mr. Chow's Lower East Side branch, has opened his own New York restaurant. In the past six months, it has become one of the hottest places to eat and be seen eating.

The likes of Jessica Biel, Denzel Washington, Jake Gyllenhaal and Mariah Carey all nosh on creative noodles, dumplings and lettuce wraps. One of the most popular dishes is Philippe's chicken satay, which was served to Gwen Stefani and Gavin Rossdale at their anniversary dinner last year, where they were joined by baby Kingston and 25 of Gwen's L.A.M.B. pals.

Even if you can't make it to the Big Apple, you can still have a bite of this delicious dish. Here's how to prepare it:

Philippe's Chicken Satay

Chicken breasts
Cornstarch
Egg
Tomato extract
1 qt. heavy cream
Sugar
Pinch of salt
Chili flakes
20 oz. peanut butter


Prepare chicken breasts by cutting them lengthwise to 1/4-inch-thick strips. This can be done with a very sharp chef’s knife or a meat slicer. Skewer strips onto bamboo skewers and marinate in a mixture of cornstarch, egg and tomato extract for a day.

To make the satay sauce, heat the quart of heavy cream until it boils. Allow to simmer for at least five minutes, and then add sugar, pinch of salt and a dash of the chili flakes. Once incorporated, add the peanut butter. Bring mixture to a simmer, and cook until thick.

Sauté the marinated chicken in a wok. Pour sauce on top of cooked chicken and serve.