Ayam Kacang Bukittingga (peanut Chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Lao | Ceideburg 2, Chicken, Sumatra | 6 | Servings |
INGREDIENTS
| 1 | Onions, sliced 1/2 cup | |
| 2 | Garlic cloves, sliced | |
| 1/2 | Piece fresh ginger, sliced | |
| 4 | Or 5 fresh, hot red chiles | |
| seeded sliced | ||
| 1/8 | t | Ground pepper |
| 1/8 | t | Turmeric |
| 1 | t | Salt or to taste |
| 2 | c | Coconut milk |
| 1 | Salam leaf | |
| 1 | Laos | |
| 1 | 3-pound chicken cut into | |
| 8 pieces discard loose | ||
| skin and fat | ||
| 1/3 | c | Dry roasted peanuts |
INSTRUCTIONS
Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat. Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated. Serve warm. Serves 6. From the San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 176
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 826.6mg
Potassium: 373.3mg
Carbohydrates: 6.6g
Fiber: 1g
Sugar: 1.5g
Protein: 6.5g