International Hot and Spicy Food Day

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

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... Okay, who put a "stop payment" on my reality check?
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