Malaysian Spiced Chicken (or Pork, Beef)

I made it today and it ROCKS!!!!

* Exported from MasterCook *

Malaysian Spiced Chicken (or Pork, Beef)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Teaspoons Nutmeg
2 Teaspoons Cayenne
2 Teaspoons Turmeric
1 Tablespoon Cumin
2 Tablespoons Coriander
1 Teaspoon Cinnamon
1 Teaspoon Clove
1 1/2 Teaspoons Cardamom
3 Pounds Chicken (or Pork, Beef) -- Cut into small pieces
4 Tablespoons Peanut oil
2 Medium Onions
5 Cloves Garlic
2 Inch Ginger Root -- Crushed with Cleaver
1/2 Peel Lemon Zest
1 Cup Water
3 Tablespoons Sugar (or Splenda)
2 Tablespoons Roasted Peanuts (0ptional for LC)

Place all the ground spices in a heavy iron frying pan over heat and shake
the pan, stirring until the spices release their aroma an become slighltly
toasted. Do not let them burn in the bottom. Remove from the heat and
scape them into a large bowl.

Add the chicken (or pork, beef) to the spices and stir until the pieces are
will coated with the spice mix. Leave them to marinate for 20 minutes or
longer if you desire.

Heat the oil in a wok over high heat an add the onions, garlic, ginger and
lemon zest. Stir-fry until all the moisture has evaporated and the mixture
turns a light brown (about 6 minutes, depending on the moisture left in the
onions).

Add the chicken (or pork, beef) and scrape in all the spices. Fry, stirring
and tossing continually until the chicken (or pork, beef) is well coated
with the mixture in the wok. Continue to stir-fry for 5 minutes, scraping
the pan to make sore that the spices do not stick.

Pour in the water, stir and let it come a boil. Reduce the heat to low,
cover the wok and let the mixture simmer for 10 minutes.

Uncover, increase the heat to medium-high, and stir in the vinegar, sugar
( or splenda) and salt. Cook, stirring gravy thickens and reduces by half.
Stir in the peanuts (no LC).

Jennifer Brennan, "The Cuisines of Asia, Nine Great Oriental Cuisines by
Technique". Typos by Ken Kubos (or Pork or Beef, LC)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 10g Fat (63.6% calories
from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 Fat.

--
Ken

Your new; You're in Gizmo Tools!
In Pittsburgh!

President Bush -2003.

Ken Kubos wrote:

I made it today and it ROCKS!!!!

* Exported from MasterCook *

Malaysian Spiced Chicken (or Pork, Beef)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Teaspoons Nutmeg
2 Teaspoons Cayenne
2 Teaspoons Turmeric
1 Tablespoon Cumin
2 Tablespoons Coriander
1 Teaspoon Cinnamon
1 Teaspoon Clove
1 1/2 Teaspoons Cardamom
3 Pounds Chicken (or Pork, Beef) -- Cut into small pieces
4 Tablespoons Peanut oil
2 Medium Onions
5 Cloves Garlic
2 Inch Ginger Root -- Crushed with Cleaver
1/2 Peel Lemon Zest
1 Cup Water
3 Tablespoons Sugar (or Splenda)
2 Tablespoons Roasted Peanuts (0ptional for LC)

Place all the ground spices in a heavy iron frying pan over heat and shake
the pan, stirring until the spices release their aroma an become slighltly
toasted. Do not let them burn in the bottom. Remove from the heat and
scape them into a large bowl.

Add the chicken (or pork, beef) to the spices and stir until the pieces are
will coated with the spice mix. Leave them to marinate for 20 minutes or
longer if you desire.

Heat the oil in a wok over high heat an add the onions, garlic, ginger and
lemon zest. Stir-fry until all the moisture has evaporated and the mixture
turns a light brown (about 6 minutes, depending on the moisture left in the
onions).

Add the chicken (or pork, beef) and scrape in all the spices. Fry, stirring
and tossing continually until the chicken (or pork, beef) is well coated
with the mixture in the wok. Continue to stir-fry for 5 minutes, scraping
the pan to make sore that the spices do not stick.

Pour in the water, stir and let it come a boil. Reduce the heat to low,
cover the wok and let the mixture simmer for 10 minutes.

Uncover, increase the heat to medium-high, and stir in the vinegar, sugar
( or splenda) and salt. Cook, stirring gravy thickens and reduces by half.
Stir in the peanuts (no LC).

Jennifer Brennan, "The Cuisines of Asia, Nine Great Oriental Cuisines by
Technique". Typos by Ken Kubos (or Pork or Beef, LC)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 10g Fat (63.6% calories
from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 2 Fat.

--
Ken

Hey! That looks good, and I haven't ever tried this recipe. The
spicing reminds me of some of the Indian chicken dishes that I
used to cook. Thanks, Ken.

--
Jean B.