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