| 11. | In a wok or large skillet, heat peanut oil over high heat.
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| 12. | Slowly add the sesame and peanut oils, whisking to form an emulsion.
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| 13. | In a large heavy skillet, brown the chicken in hot peanut oil.
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| 14. | Add peanut oil, and use a spatula to coat wok with oil.
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| 15. | 5 tablespoons ghee ( available at Indian markets ) OR peanut oil
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| 16. | Heat a wok or skillet over high heat and add peanut oil.
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| 17. | Turn the chicken breasts and add the remaining 2 tablespoons peanut oil.
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| 18. | Combine all ingredients except peanut oil in a blender or food processor.
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| 19. | The peanut oil grown here also has fine aroma and thin consistency.
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| 20. | Transfer warm rice to large bowl and add remaining ingredients except peanut oil.
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