Peanut Butter & Ginger Sauce for Chicken/Tofu or Vegies
*Chicken Wings x 1kg or 250g firm tofu or vegetables to suit 4 people.
*Peanut Butter x 4 tablespoons
*Soy Sauce x 3 tablespoons
*Vinegar x 2 tablespoons
*Fresh grated ginger x 1 tablespoon
*Sesame oil x 1 teaspoon
*Salt x 1 good pinch
*1 cup of water
*If adding garlic (crush and chop finely 1 clove)
*If adding chilli, remove seeds from 1 red chilli and chop finely, or add a pinch of chilli flakes
*A little cooking oil for pan
*Optional: Spring onions and sesame seeds to garnish
-With kitchen scissors or a cleaver, chop tips off wings and cut each chicken wing into two pieces.
-Heat a frying pan, add a little oil and stir fry chicken wings on a medium to high heat with salt for about 5-8 minutes until you see some colour in the wings.
-Meanwhile mix together the sauce ingredients, then add half the sauce into the pan when the wings are light brown in colour.
-Cover with a lid, or with a piece of baking paper that has been rinsed under some running water and squeezed dry.
-Let the wings cook in the sauce for about 5 minutes, then stir.. making sure they don’t stick.. if they appear to be sticking, add the water and cover again, cook for about 10 minutes, stirring about half-way through.
-The wings should be cooked through.. add the rest of the sauce, turn the heat up.. and allow the mixture to reduce and bubble. Turn the heat down as the wings get increasingly sticky. Stir to avoid burning. Serve with rice or hokkien noodles.
Note: You can use fillets or wings and have a meal in about half an hour. This recipe lends itself well to using tofu or a variety of stir fry vegetables. I haven’t added chilli or garlic, but they can be added for extra depth of flavour.