Ingredients
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1/2 cup creamy peanut butter
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1 inch piece ginger, peeled and minced
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3 garlic cloves, mined
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1 teaspoon Chinese five spice powder
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1/2 cup chicken broth
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1 tablespoon soy sauce
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2 tablespoons sake (rice wine) or 2 tablespoons sherry wine
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1 tablespoon chinese red rice vinegar or 1 tablespoon red wine vinegar
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1 teaspoon toasted sesame oil
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1/4-1/2 teaspoon hot pepper flakes
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1/2 teaspoon black pepper
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2 whole chicken breasts, skinned and split
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1/2 cup scallion, chopped (white & tender green parts)
Instructions
- Pre-soak 3-quart clay pot.
- Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
- Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
- Transfer the chicken to a serving plate and garnish with the scallions.