Best Chicken (so say all)

Michel Boucher said:

1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use homogenized or pre-sweetened [censored]
or I will hunt you down :-)) plus

I wonder how hard it is to make the stuff using a stick-blender. I have a stick blender I don't use
nearly enough, and a bag of shell-on goobers left over from baseball season.

Quoted message said:

1 heaping teaspoon Vietnamese garlic chili sauce

There's your secret ingredient. Chili-garlic sauce is one of the great discoveries in all
of cuisine.

What is it that makes this one Vietnamese (as opposed to the generically Chinese versions like Lee
Kum Kee brand?)

--Blair "Fish sauce?"

Quoted message said:

Subject: Best Chicken (so say all)
From: Michel Boucher [email hidden]
Date: 1/4/2004 5:50 PM Mountain Standard Time
Message-id: <[email hidden]>

Chicken breasts in peanut sauce

3 chicken breasts halves, split lengthwise 1 medium to large red (bell) pepper
1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use homogenized or pre-sweetened [censored]
or I will hunt you down :-)) plus
1/2 cup water, mixed 1 tablespoon brown sugar or maple syrup or jaggery 1 heaping teaspoon
Vietnamese garlic chili sauce 2 tsp. oil 1 largish onion, halved and sliced thin

Heat oil in non-stick pot. Brown chicken lightly, remove and sauté onion until starting to
caramelize. Return chicken and cover with the peanut butter, sugar and chili sauce. Bring to boil
and let simmer, covered, 20-25 minutes. Check once for possible dryness at 15 minutes. Add 1/4 cup
water if needed. Add red peppers cut into 1 inch long strips. Finish simmering uncovered for 5
minutes. Serve with rice. Or on rice. Or under rice.

--
Michel, this sounds wonderful. I will try this very soon with the brown

sugar, what is jaggery anyway > Thanks, Rosie

Blair P. Houghton <[email hidden]> wrote in news:rN3Kb.3772227$be.591397
@news.easynews.com:

Quoted message said:

Quoted message said:

1 heaping teaspoon Vietnamese garlic chili sauce

There's your secret ingredient. Chili-garlic sauce is one of the great discoveries in all of
cuisine.

I use it in a lot of stuff.

Quoted message said:

What is it that makes this one Vietnamese (as opposed to the generically Chinese versions like Lee
Kum Kee brand?)

It's actually Californian, Huy Fong Foods, Inc. of Rosemeade CA (not Canada), the makers of
Sriracha and Sambal Oelek. This is the most common brand here (maybe in fact the only brand) in
Asian food stores.

The product name is Túóng Ót Tói Viêt-Nam, a registered trademark.

huyfong.comgarlic.htmOpen ↗

Strangely enough the company does not refer to it by its registered trademark. A holdover from those
Nam days? ;-)

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

[email hidden] (RMiller) wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Chicken breasts in peanut sauce

[snip]

Quoted message said:

Michel, this sounds wonderful. I will try this very soon with the brown sugar, what is jaggery
anyway Thanks, Rosie

Indian sugar. Not as refined as white sugar. However, it can be replaced by brown or demerara sugar.

Food Reference website says:

Jaggery, Jaggary

Jaggery or jaggary is an unrefined crude brown sugar obtained from the sap of the East Indian
jaggery palm. Produced by boiling the sap of the palm, it is popular in India and Southeast Asia as
a sweetener and ingredient in curries, especially vegetarian curries. Jaggery tastes somewhat like a
winey dark brown sugar, and is shaped into balls, or solid cakes. Also known as ‘palm sugar.’

Next time I go buy achar, I'll ask the merchant about jaggery.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

On Mon, 05 Jan 2004 02:15:51 GMT, Blair P. Houghton <[email hidden]>

Quoted message said:

Michel Boucher said:

1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use homogenized or pre-sweetened
[censored] or I will hunt you down :-)) plus

I wonder how hard it is to make the stuff using a stick-blender. I have a stick blender I don't
use nearly enough, and a bag of shell-on goobers left over from baseball season.

I haven't ever tried making peanut butter with a stick blender... but if there were just a few
peanuts (maybe 1/4 C), I suppose it would work. If you have more, I suggest trying a blender - which
I know works well. The seasoning is up to you.

Quoted message said:

Practice safe eating - always use condiments

Michel Boucher said:

Blair P. Houghton <[email hidden]> wrote in news:rN3Kb.3772227$be.591397 @news.easynews.com:

Quoted message said:

Quoted message said:

1 heaping teaspoon Vietnamese garlic chili sauce

There's your secret ingredient. Chili-garlic sauce is one of the great discoveries in all of
cuisine.

I use it in a lot of stuff.

Quoted message said:

What is it that makes this one Vietnamese (as opposed to the generically Chinese versions like
Lee Kum Kee brand?)

It's actually Californian, Huy Fong Foods, Inc. of Rosemeade CA (not Canada), the makers of
Sriracha and Sambal Oelek. This is the most common brand here (maybe in fact the only brand) in
Asian food stores.

One of the many sriracha threads to save typing in the whole thing:

tinyurl.com2pptvOpen ↗

Huy Fong is just one brand of sriracha, but theirs is the famous "rooster sauce".

--Blair "What's a bland eggroll to do?"

sf said:

Blair P. Houghton said:

Michel Boucher said:

1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use homogenized or pre-sweetened
[censored] or I will hunt you down :-)) plus

I wonder how hard it is to make the stuff using a stick-blender. I have a stick blender I don't
use nearly enough, and a bag of shell-on goobers left over from baseball season.

I haven't ever tried making peanut butter with a stick blender... but if there were just a few
peanuts (maybe 1/4 C), I suppose it would work. If you have more, I suggest trying a blender -
which I know works well. The seasoning is up to you.

what a great idea, never thought of making my own. I just bought a jar of either Adams or Laura
Scudder's brand (no sugar, Michel, just peanuts, so please don't hunt me down!!) and paid nearly 4
bucks at Albertsons. Ridiculous. Gonna give making my own a try.

Lisette in Sacramento, California

"Lisette" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Mon, 05 Jan 2004 07:45:58 GMT, sf <[email hidden]> wrote:

what a great idea, never thought of making my own. I just bought a jar of either Adams or Laura
Scudder's brand (no sugar, Michel, just peanuts, so please don't hunt me down!!) and paid nearly 4
bucks at Albertsons. Ridiculous. Gonna give making my own a try.

We buy "peanuts only" PB from Trader Joe's for $2 for a regular-size jar. Pretty good stuff! In
fact, we're almost out of PB.

Just for kicks, though, I'll probably try to make some in the blender, too. I'll bet my kids would
enjoy that.