John Myers
Contents
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Ingredients
- 500 g Chicken breast fillets
- 1 piece Leek
- 250 g Chinese cabbage
- 4 piece Carrot red
- 2 piece Paprika
- 500 g Fresh broccoli
- 250 g Mushrooms
- 2 Can Coconut milk
- 0,5 bunch Parsley
- 80 g Fresh ginger
- 1 tbsp Vegetable broth
- 2 tbsp Soy fish sauce
- 1 tsp Chilli red, roughly chopped
- 5 piece Kaffir lime leaves
- 1 tsp Crush cumin
- 1,5 tsp Lemongrass dried
- 1 tbsp Coriander finely chopped
- 2 piece Garlic fresh
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 piece Galangal
Instructions
- Wash the chicken breast fillet, pat dry and cut into small cubes. Wash the Chinese cabbage and cut into strips. Peel the carrots and cut into fine strips. Wash the peppers, clean them and cut into small cubes, wash the broccoli and cut into bite-sized pieces, clean the leek and cut into fine rings. Clean the mushrooms (brown) and cut into small slices. Wash and chop the parsley. Peel the ginger and cut into small cubes.
- Fry the chicken breast fillet in a little coconut oil for 1-2 minutes. Some salt. Take out of the pot. Sweat the carrots and leek in the frying fat.
- In the meantime, simmer coconut milk with kaffir lime leaves, lemongrass, coriander, chilli (dried), 2 cloves of garlic, 1 tablespoon of fish and soy sauce and 1 large tuber of galangal for 10 minutes.
- Add the carrot and leek to the pot with sieved coconut milk and simmer for 8 minutes, season with salt, pepper and vegetable stock, add the mushrooms, simmer for another 5 minutes, add broccoli and paprika for another 5 minutes, Chinese cabbage and parsley for 3 minutes Simmer.
- Finally add the chicken breast fillet and bring to the boil briefly. Serve with Mie noodles (according to the package insert) or rice and as a decorative chilli threads. Good hunger
Nutrition
Serving: 100gCalories: 69kcalCarbohydrates: 4.5gProtein: 9.8gFat: 1.1g
