raw peanut 0.5 cup
onion, finely chopped 1
ginger, finely chopped 1-inch piece
garlic, crushed 1 clove
creamed coconut 3.5 ounces
chilli sauce 1 tablespoon
crunchy peanut butter 0.25 cup
dark brown sugar 1 teaspoon
milk 2/3 cup
salt 1/4 teaspoon
花生去皮, 泡水 1 min. 切成小塊.
熱鍋, 加 1 teaspoon 油, 炒花生到變金黃 (約 1 min) 後撈起.
加 2 teaspoon 油, 熱鍋, 下 onion, ginger, garlic 炒到軟 (2-3 min). 撈起.
熱鍋下雞, 炒到金黃. 拿出來用竹枝串起放在 oven 保溫.
Coconut 下鍋炒到融. 加 chilli sauce, peanut butter, onion, ginger, garlic 悶 2 min.
加 sugar, salt, milk 悶 3 min.
起鍋當沾料. 要趁熱吃.