• 9/13 Nat'l Peanut Day - 2

    From Dave Drum@1:3634/12 to All on Tue Sep 12 17:52:00 2023
    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

    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

    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


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