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Chicken jakarta
Artist: _ Yield: 4
Categories: Asian, Chicken, Chinese, Ethnic, Indonesian, Poultry Rating: 0
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Ingredients:
3 lbsChicken, cut up
1/2 tspMustard, dry
1/2 tspCumin, ground
1/2 tspCoriander, ground
3/4 tspRed pepepr flakes
1 medOnion, chopped
1 tbspOlive oil
2 tbspButter
1 cupWalnut pieces
2 tspGinger, ground
2 1/2 tbspSugar
3 tbspSoy sauce
2 tbspOil
3/4 lbsKale, fresh, stemmed &
-coarsely chopped
3 tbspWine vinegar, red
2 tspCornstarch dissolved in
2 tspWater
Procedures:
1Preheat oven to 375°F.
2Oil a 13"x9"x2" baking dish.
3Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & ?tsp. of the hot pepper.
4Mix onion w/ oil; spoon around chicken.
5Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent eccess browning.
6Meanwhile, melt butter in a large frying pan over medium heat.
7Add walnuts & cook 2 ?minutes, stirring constantly, until nuts are lightly toasted.
8Sprinkle w/ ginger & 1 ?tsp. sugar.
9Cook, stirring, until sugar melts.
10Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a glaze.
11Remove from heat & let cool.
12Heat vegetable oil in the same pan over medium heat.
13Add kale & remaining 1 tbsp. soy sauce.
14Stir fry until wilted & tender; set aside.
15In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, ?tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water.
16Bring to a boil.
17Stir dissolved cornstarch slowly into hot sauce.
18Return to a boil, stirring, until thickened.
19Remove from heat, cover & set aside.
20When chicken is done, stir sauce & kale into pan juices.
21Scatter walnuts on top.
22Return to oven for 7 ?minutes to heat through.
23Prep: 20 minutes cook: 1 hour liz nordsworthy