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Oriental
Spicy Peanut Sauce
This one’s a
little
different
-
Do
not
add
the
sauce
to
meat
or
chicken
during cooking.
This
is a table
serving sauce
only!
Choose whole chicken,
or 4
chicken breasts
or 2
Lbs. lamb,
or 2
Lbs.
pork.
2
garlic cloves
(crushed)
1/4
Tsp ginger
powder
1/4
Tsp
crushed (or powdered)
chili
2
TBSP
soy sauce
3
TBSP
creamy peanut
butter
3
TBSP sesame
oil
2
TBSP
white
vinegar
1
TBSP
sugar
Sauce
preparation:
-
Place sesame oil, vinegar, sugar, garlic, chili, ginger, soy sauce
in
a saucepan and
heat
on high setting, stirring constantly.
Last add peanut
butter and cook
for
a few
minutes.
Whole
chicken
-
use
P
oultry
Rack. Baste
with
olive
oil only 2 -3
times
in final 40
minutes
of cooking.
Meats and
chicken breasts
-
use
Meat
Tower. Baste
with
olive
oil
only,
1- 2 times
during last 40 minutes
of cooking.
* Remember
to
place
food on
accessories outside
the Rotisserie.
•
Cooked birds are more crispy when properly dried.
To prepare a bird, place under
cold
running water, then shake
out to
remove excess water, and
finally pat
dry
with
absorbent paper towels.
•
Check
to
ensure
that the
P
oultry
Rack
or Meat
Tower
rotates freely
without
touching the heating
elements. (N.B. Cook as
per chart
Page
6)
Sweet
and
T
angy
This is a
low fat
sauce
or
marinade. Only 0.1 gram
fat
per 1/4 cup
!
Use
for
whole chicken
or 4
chicken breasts
or 2
Lbs. pork
or 2
Lbs.
lamb
2
cups tomato sauce
1/2
cup red
vinegar
2
TBSP
firmly
packed
sugar
1
TBSP
Worcestershire
sauce
2
cloves crushed
garlic
2
Tsp dry
mustard
Pinch
of
pepper
(to
taste)
Pinch
of chili (to taste)
Pinch
of
salt
(to taste)
13
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