Indonesian chicken salad with peanut sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Chicken breast boneless |
| 1½ | Green onion | |
| 1½ | 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 |
Directions
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@...>