Photos by MJ Klein
While here in the US I was itching to try some cooking experiments that hopefully would lead to a new dish (for me). I love cooking and recipe sites, but when I am experimenting I like to try things on my own instead of downloading a recipe from someone else. This kind of cooking is different than trying to cook something already known. Here is a photograph of the pre-cooked experiment:
Pictured above is a whole chicken that I’ve coated. The main ingredient of this dish is peanut butter.
I cut the PB down with some ingredients to make it thinner, and I minced some herbs to make a mixture to inject into the meat. I put the chicken into the icebox for a day to let the meat absorb the flavors. Then I patted the chicken dry and frosted it with pure peanut butter. I cooked it at 350 degrees F for 2:20. My mother thinks that I cooked it way too long but my experience has shown me that chicken tastes better when cooked for an extended time, just as long as you don’t dry it out.
The PB formed a soft coating that browned and released a wonderful nutty flavor. This coating also held the moisture in, so just as I predicted, the meat was very moist. Unfortunately the cooked dish doesn’t look so good because the PB gets dark during cooking. A photo of the cooked dish is available on my flickr album, so clicking on the above pic will get you in the neighborhood.
I’ve already come up with a few changes that I want to make to improve the flavor, so look for some more cooking experiments after we return to Taiwan next week. I’m sure there is a recipe for Peanut Butter Chicken on the web somewhere, but for me the fun is in the experimentation!