Recipe - Indonesian Chicken Salad With Peanut Sauce

2 One fourth pound Chicken breast boneless
1 One half Green onion
1 One half Pieces fresh ginger root
1 One half tablespoon Sherry
Three fourths teaspoon Salt
Three fourths teaspoon Sugar
Three fourths qt Water
1 1/8 qt Iceberg lettuce shredded
1 One half bn Cilantro, chopped
2 One fourth tablespoon Creamy peanut butter
3 Three fourths tablespoon Vegetable oil
3 tablespoon Tamari soy sauce
3 tablespoon Sugar
1 tablespoon White vinegar
Three fourths teaspoon Sesame oil
Three fourths teaspoon Cayenne
1 One half teaspoon Green onion, minced

Poach the chicken breasts in a 2quart 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 EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 15:54:19 0600

From: Ilene Warfield ilenewar@STARNETINC.COM