| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Vegetables |
Indo |
Maindish |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Chicken breast boneless |
| 1 1/2 |
|
Green onion |
| 1 1/2 |
|
Pieces fresh ginger root |
| 1 1/2 |
tb |
Sherry |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Sugar |
| 3/4 |
qt |
Water |
| 1 1/8 |
qt |
Iceberg lettuce shredded |
| 1 1/2 |
bn |
Cilantro, chopped |
| 2 1/4 |
tb |
Creamy peanut butter |
| 3 3/4 |
tb |
Vegetable oil |
| 3 |
tb |
Tamari soy sauce |
| 3 |
tb |
Sugar |
| 1 |
tb |
White vinegar |
| 3/4 |
ts |
Sesame oil |
| 3/4 |
ts |
Cayenne |
| 1 1/2 |
ts |
Green onion, minced |
INSTRUCTIONS
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@STARNETINC.COM>
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