Colorful Poultry Skewers with Sauce “Balsamico” From the Steamer

For the poultry skewers, rinse meat under running water, pat dry and cut into approx. 3 x 3 cm pieces.

Remove stems from peppers, wash thoroughly, cut out seeds and inner walls and cut into 3 x 3 cm pieces.

Thread meat pieces alternately with bell pepper pieces onto wooden skewers. Place the poultry skewers in a greased, perforated cooking container and cook (at 100°C for 7-10 minutes or at 120°C for 4-5 minutes).

Caramelize sugar in a saucepan. Pull pot off heat. Stir in butter and chicken broth. Return saucepan to heat and simmer gently, stirring, for about 2-3 minutes. Stir in chili sauce, balsamic vinegar and sesame seeds. Season to taste with salt.

Preparation Tip:

Balsamic vinegar: Aceto Balsamico (in German translation: Balsamessig) has only 3% acidity and thus occupies a special position among vinegars. It is on the shelf with the vinegars, but its label usually says "Modena-style salad condiment" or "condimento a base di moste" (grape must-based condiment). The liquid is dark brown in color, has an intense and sweet fragrance and a gentle acidity.

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