Coconut chicken on Chinese cabbage

Ingredients for 2 servings:

• 3 chicken breast fillets
• 1 small Chinese cabbage (or the same amount of pak choi or chard)
• 1 large onion(s)
• 1 m.-sized carrot(s)
• 1 stalk(s) Celery
• 3 cloves garlic
• 1 piece(s) ginger, approx. 20 g
• 1 bunch of spring onions
• 1 small chili pepper(s), hot
• 1 tbsp oyster sauce
• ⅛ liter chicken broth
• Soy sauce, light
• Oil (sesame oil, from roasted seeds)
• ¼ tsp turmeric
• ¼ tsp allspice, ground
• 1 tsp, leveled spice mix (Chinese spice)
• Flour
• 2 eggs
• Desiccated coconut
• Salt
• Pepper from the mill
• 1 pinch(s) of sugar
• Oil (sunflower oil or soybean oil) for frying
• some cornstarch
• some water, cold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chicken breast fillet in coconut breading on Asian vegetables

Cut the chicken breast fillets into bite-sized pieces. Mix well with 1 tablespoon of soy sauce and pepper and marinate for about 30-45 minutes. Halve the peeled onion lengthwise and thinly slice. Wash the celery and cut into 0.5 cm thick slices. Peel and finely dice the garlic and ginger. Peel the carrot and cut into sticks about 5 cm long and 0.5 cm wide. Finely slice the washed spring onions. Remove the root end of the Chinese cabbage and cut the rest into 1.5-2 cm wide slices. Deseed and halve the chili pepper. For the coconut coating, coat the chicken breast pieces one after the other in flour (I use corn flour), beaten egg, and desiccated coconut (or mixed with spices of your choice to taste). Heat plenty of oil in a pan. When it’s at the right temperature (spoon test: if a wooden spoon handle dipped in the oil spontaneously bubbles, the temperature is right), fry the chicken pieces until golden brown (about 3-4 minutes per side). Drain on kitchen paper, season with salt, and keep warm. Add 3 tablespoons of oil and 1 tablespoon of sesame oil to a wok (or frying pan) and heat until very hot. When the oil starts to smoke slightly, add the onion, garlic, chili pepper, ginger, and carrot strips and stir-fry for about 3-4 minutes. Then add the celery and fry for another 2 minutes. Add the Chinese cabbage and stir-fry for about 3 minutes. Deglaze with the chicken stock. Add the oyster sauce (can be substituted with Thai fish sauce or omitted) and season with salt, pepper, a pinch of sugar, allspice, Chinese spice, and turmeric. Sauté for about 4-5 minutes, stirring frequently. If you don’t like it too spicy, remove the chili pepper. Now add the spring onions, sauté for about 2 minutes, and then thicken the vegetables with cornstarch mixed with a little cold water. Season to taste with salt, pepper, and soy sauce. Stir in 2-3 tablespoons of sesame oil, then divide between plates and serve with the chicken pieces. Serve with rice. Tips: Instead of the Chinese cabbage, you can also use pak choi or chard. To do this, separate the stalks and leaves, cut the stalks into pieces, and use them like Chinese cabbage, as described above. Cut the leaves into strips and add them with the spring onions. The vegetables can also be seasoned sweet and sour with a little vinegar or lemon juice and sugar or honey.