Indonesian chicken salad with peanut sauce

Yield: 1 Servings

Measure Ingredient
2¼ pounds Chicken breast boneless
1½ \N Green onion
1½ \N Pieces fresh ginger root
1½ tablespoon Sherry
¾ teaspoon Salt
¾ teaspoon Sugar
¾ quart Water
1⅛ quart Iceberg lettuce shredded
1½ bunch Cilantro, chopped
2¼ tablespoon Creamy peanut butter
3¾ tablespoon Vegetable oil
3 tablespoons Tamari soy sauce
3 tablespoons Sugar
1 tablespoon White vinegar
¾ teaspoon Sesame oil
¾ teaspoon Cayenne
1½ teaspoon Green onion, minced

Poach the chicken breasts in a 2-quart pan with the green onion, ginger, sherry, salt, sugar & water. Bring to just barely boiling, reduce heat immediately, cover & simmer for 20 minutes. Strain broth & reserve for another use, if desired. Cool the chicken & shred meat.

Shred the lettuce.

Blend together the peanut butter & vegetable oil. Stir in tamari, sugar, vinegar, sesame oil, cayenne & minced green onion.

Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the peanut sauce over the top & garnish with chopped cilantro.

May be served chilled or at room temperature.

Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield <ilenewar@...>

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