| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
|
Boned and skinned chicken breasts |
| 1 |
pt |
Chicken stock |
| 1 |
|
Carrot |
| 2 |
|
Spring onions |
| 1/4 |
|
Cucumber |
| 2 |
tb |
Sesame seeds; lightly toasted |
| 6 |
oz |
Smooth peanut butter |
| 2 |
ts |
Chilli sauce |
| 2 |
ts |
Brown sugar |
| 2 |
tb |
Sesame oil |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
FOR THE SAUCE
From: erika metzieder <100627.3022@COMPUSERVE.COM>
Date: Wed, 10 Jul 1996 13:07:29 EDT
Recipe By: MARK HIX, LE CAPRICE, LONDON, ENGLAND
To make the sauce, put the peanut butter into a bowl and place over boiling
water for 10 minutes to soften. Remove from the heat and whisk in the
chilli sauce and sugar. Gradually, add both the oils until the sauce is the
right consistency for pouring - depending on the peanut butter, you may not
need all the oil.
Poach the chicken breasts for about 10 minutes (until cooked through) in
the stock, then drain and cool. Then cut into 1 inch shreds and put to one
side.
Peel the carrot and cut into shreds, also about 1 inch long, then cut the
spring onions to the same size, using the green and the white. Cut the
cucumber into 1 inch lengths, leaving the skin on. Thinly slice lengthways
and cut into matchstick shapes, discarding the seeds. Arrange the
vegetables on a serving dish and pile the chicken on top. Then pour the
sauce generously over the chicken and sprinkle with toasted sesame seeds.
NOTES : Published in Sainsbury's The Magazine April 1996
EAT-L Digest 9 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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