| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless; skinless chicken thighs or breasts |
| 3 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Peanut butter or tahini; (ground sesame paste) |
| 1 |
ts |
Asian sesame oil |
| 1 |
sm |
Clove garlic; peeled |
|
|
A few drops of hot sauce; like Tabasco |
|
|
Salt and freshly ground black pepper to taste |
| 1/4 |
ts |
Sugar |
| 1 |
tb |
Rice or other vinegar |
| 1 |
|
Cucumber |
| 1/4 |
c |
Minced cilantro leaves. |
INSTRUCTIONS
Time: 30 minutes (or longer if you want to serve it cold)
1. Start a charcoal or gas grill, or preheat the broiler. Cut the chicken
meat into 1/2- to 1-inch chunks, and thread it onto skewers. Put the
skewers on a plate, and drizzle with 2 tablespoons of the soy sauce.
2. In a blender, combine the remaining soy sauce with the peanut butter,
sesame oil, garlic, hot sauce, salt, pepper, sugar and vinegar. Turn the
blender on, and add hot water, a teaspoon at a time, until the mixture is
smooth and creamy. (You will not need more than 3 teaspoons of water.)
3. Grill or broil the chicken, turning once or twice. Total cooking time
will be 6 to 8 minutes for breasts, 10 to 12 minutes for thighs. Meanwhile,
peel the cucumber (if it is waxed), slice it in half the long way, and
scoop out the seeds with a spoon. Cut it into 1/2-inch dice, and combine in
a bowl with the sauce. When the chicken is done, toss it with the sauce and
cucumber. Taste, and adjust seasoning if necessary; then, serve hot or
cold, garnished with the cilantro.
Yield: 4 servings.
Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 19, 1998, converted
by MM_Buster v2.0l.
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