John Myers
Chicken Pot with Vegetables
The perfect chicken pot with vegetables recipe with a picture and simple step-by-step instructions.
- 80 g Raw cane sugar
- 60 ml Fish sauce
- 2 Garlic cloves
- 1 piece Ginger (4cm long)
- 2 Chicken breasts
- 3 Chili peppers
- 4 Carrots
- 2 Red peppers
- 300 g Shiitake mushrooms fresh
- 3 tbsp Rapeseed oil
- Boil the sugar, fish sauce and 4 tablespoons of water in a saucepan over medium heat in 2-4 minutes while stirring to a thin syrup. Remove the saucepan from the heat.
- Rinse the chicken breasts with cold water, pat dry and cut into 2 cm pieces, heat the oil in a pan and sear the meat in it over a medium heat until light brown.
- Peel the carrots, quarter them lengthways and cut into pieces. Halve and core the peppers and chop coarse pieces. Rub the mushrooms dry, break off the stalk and cut the caps into strips. Peel the garlic and ginger and chop coarsely. Add everything to the meat and briefly with Stir in the syrup and cover everything over low heat for about 8 minutes.
- Cut the chili peppers (mine were pickled in olive oil) into fine rings. Spread the chicken stew with vegetables on four plates (or bowls) and serve sprinkled with the chillies. My second variant is I made glass noodles with it.
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