How To Cook: |
|
|
1. Heat oil in a Dutch oven or skillet; add chicken and brown on all sides, about 10 minutes.
|
2. Remove chicken; set aside. Add pork; brown on all sides, about 5 minutes.
|
3. Remove pork; set aside. Add onions and garlic; saute until tender, about 5 minutes.
|
4. Return chicken and pork to skillet.
|
5. Dissolve bouillon cube in boiling water; add to skillet with celery and salt. Bring to a boil.
|
6. Reduce heat and simmer, covered, until chicken and pork are tender, about 45 minutes.
|
7. Blend cornstarch with cold water; stir in a little of the hot broth.
|
8. Blend cornstarch mixture into broth in skillet; cook and stir until thickened, about 2 minutes.
|
9. Stir in peanuts, milk and Worcestershire sauce; heat, but do not boil.
|
10. Serve over rice if desired.
|