Subj : 3/15 Nat Peanut Lovers 2
To   : All
From : Dave Drum
Date : Tue Mar 14 2023 04:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Sauce Chicken
 Categories: Oriental, Poultry, Nuts, Chilies, Vegetables
      Yield: 4 Servings
 
      3 tb Peanut oil
      1 lb Chicken; in medium cubes
      2 cl Garlic; minced
      1 tb Minced fresh ginger root
    1/2 c  Preserved radish
      4    Sq. canned firm bean curd *
      2    Green onions

MMMMM---------------------------SAUCE--------------------------------
      2 tb Crunchy peanut butter
      1 tb Dark soy sauce
      1 tb Cider vinegar
      2 tb Sesame oil
      2    Dried, hot, red chilies
      2 ts Sugar
    1/3 c  Stock
    1/2 ts Msg (if you must)
 
  * I use another 12 oz of meat in place of the tofu - UDD
  
  Soak radish in warm water for 45 minutes. Cut chicken in
  1/2" cubes. Drain & rinse canned bean curd; cut into 1/2"
  cubes. (If using fresh bean curd, wrap it in clean dish
  towel and press it for 1 hour to make it more firm. Wrap
  it tightly & use about a 5-pound weight.) Drain radish &
  cut into 1/2" cubes. Cut green onions, including tops,
  in 2" lengths.
  
  SAUCE: In a cup, cream together peanut butter and soy
  sauce. Slowly mix in remaining sauce ingredients. Set
  aside.
  
  STIR-FRYING: Add oil to hot wok. When oil starts to
  smoke, add meat. Stir-fry for about 1 minute. Add garlic
  & ginger; stir-fry for another 30 seconds. Transfer meat
  to saucepan; add peanut sauce; heat & simmer for 15
  minutes, adding onions about mid-way. Skim off excess
  oil. Add more stock if sauce thickens.
  
  STEAMING: In Chinese steamer, steam radish & bean curd
  on its serving plate for 15 minutes, just prior to
  serving. When ready to serve, drain water off plate,
  and top vegetables with chicken & peanut sauce.
  
  NOTE: This works well with pork, also - UDD
  
  From: http://www.orientalfood.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Your heart and gut are still your best guide." -- Naveen Jain
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