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Indonesian Chicken with Garlic and Peanut
Butter Sauce
3-4 lb frying chicken
2 Tbsp peanut oil
1 small onion
3 large garlic cloves
1 tbsp soy sauce
juice of ½ lemon
2 tsp sambal oeulek (Sambal Ulek (Oelek)
Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has become simply Ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from prehistoric household kitchenware that is still being used actively in most Indonesian kitchens, particularly in Java. It is a stone pestle (called ulekan) with a mortar (ulek-ulek) made from an old and matured bamboo root, that is used for crushing chilies, peppers, shallots, peanuts, and other kinds of ingredients.
1 cup warm water
½ cup smooth, natural peanut butter
Cut the chicken into serving pieces. Sauté it in a large skillet, in the oil, over moderately high heat for 15 minutes, turning frequently. Remove the skillet fro the heat and transfer the chicken to a platter. Finally mince the onion and garlic and sauté them in the chicken skillet, over low heat, for 5 minutes.
Add the soy sauce, lemon juice, and sambal to the skillet. Stir well and cook for 55 minutes. Add the water and peanut butter to the skillet and stir well to make a smooth sauce. Return the chicken to the skillet and cook, covered, over moderately low heat for 20-30 minutes. Stir occasionally to prevent the sauce from sticking. Transfer to a heated serving platter and serve immediately. (Cooking with Herbs)
