Pipi-an

Pipi-an

Chicken and pork in peanut sauce

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g chicken thigh fillets, cut into large cubes
500g pork loin chops, cut into large cubes
125g ham, diced
salt and freshly ground black pepper

Sauce

Quantity Ingredient
100g long-grain rice
80g lard
or 80ml oil
1 teaspoon annatto seeds
1 garlic clove, crushed
2 onions, finely chopped
2 tablespoons pork fat, diced
140g peanut butter

Method

  1. Put the chicken, pork and ham into a saucepan with enough water to just cover, season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat to low and simmer until the meat is tender. Strain the meat, reserving the stock.
  2. To make the sauce, toast the rice in a dry frying pan over low heat until golden, then grind to a powder in a food processor or pound using a mortar and pestle. Heat the lard in a large heavy-based frying pan over low heat. Add the annatto seeds and stir-fry for 1 minute — you will need to cover the pan. Remove the seeds using a skimmer and discard. In the coloured oil, cook the garlic, onion and pork fat until soft and golden brown.
  3. Mix together the ground rice and the reserved stock to make a smooth cream, then add to the pan with the peanut butter, stirring well to combine. Bring to the boil, adding more stock as necessary. Add the chicken, pork and ham to the sauce and continue to cook until heated through. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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