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Title: Indonesian Peanut Chicken
Categories: Polkadot Faylen Chicken Indonesian
Yield: 1 Servings
| 4 | -6 skinned and boned chicken breasts | |
| 2 | tb | Olive oil |
| 1 | Clove garlic, minced | |
| 1 | sm | Onion, minced |
| 1 | Inch piece ginger root, minced | |
| 1 | c | Shelled, roasted, unsalted peanuts, pulverized in a blender |
| 1 | tb | Soy sauce |
| 1 | ts | Turmeric juice of 1 lime |
| 3 | Chili peppers or other hot peppers (minimum) minced | |
| 1 | c | Water |
| 1 | lg | Onion, cut into rings |
| 1 | tb | Olive oil rice |
Cut chicken into small cubes. Saut chicken in oil until cooked. Remove from heat. In a blender, put garlic through water ingredients and set on "destroy." Blend until smooth. Put mixture in double boiler, cover, and cook until somewhat thickened, at least 20 minutes. Saut onion rings until translucent. Make rice. Mix chicken and sauce. Serve over rice, place onion rings on top. Source: Deborah Kosnett, Compuserve "Cooks Online Forum."
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997
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