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   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   
       
   MMMMM   
      
   ... Anything worth eating on its own would be better as a pie.   
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