Asian Chicken Breast Fillet Vegetable Stew

Cook rice (100 g) using the swelling rice method (see my recipe: Cooking rice) and let it evaporate.

Let the chicken breast fillet thaw a little, first cut into strips and then into small slices. Peel the onion, cut into eighths and cut into wedges. Clean, wash, halve and cut the chilli pepper into thin strips. Peel and finely dice the ginger and garlic cloves. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 mm thick) with the knife. Clean and wash the leek and cut into rings.

Heat the oil (1 tbsp) in a saucepan, fry the garlic clove cubes, ginger cubes and chilli pepper strips vigorously, add the chicken breast fillet slices and fry them as well. Add the vegetables (carrot blossoms, onion wedges and leek rings) and mix with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), mild curry powder (1 tsp), sambal oelek (1 tsp), turmeric (1 tsp) and colored pepper from the Season the mill (½ teaspoon) and deglaze / pour in the chicken stock (800 ml / 4 teaspoons instant). Let everything simmer / boil for about 20 minutes with the lid closed. Just before the end of the cooking time, add the peas.

Finally fold in the rice, heat it up briefly and serve the stew hot.

The critical statements a.o. "Adorn yourself with foreign feathers" are simply wrong! See the following text: About the vegetable blossom scraper: My idea / invention Through traveling (2001-2006) to the various Asian countries (China, India, Thailand, Vietnam and Japan) and our love for Asian cuisine, I came up with the idea of ​​a kitchen aid to invent, with which one can produce vegetable blossoms (here: also carrot blossom slices) in a very simple way. From Vietnam I brought a special, very simple carving knife set made of sheet metal to the market for this purpose. Unfortunately, it was very, very difficult to make slices of carrot blossom, for example. That's why I looked for a different, simpler solution. First, with a lot of considerations, I made prototypes from different materials (I was often smiled at for that!) And mostly tried them out on carrots. Until I discovered coal tongs for briquettes in a hardware store. With it I was able to make my last relatively well-functioning kitchen helper prototype for making vegetable blossoms. In order to have this idea implemented professionally, I contacted many well-known companies that sell or produce kitchen utensils. Often I received no answer or only rejections. Several months later (September 2010) I made one last attempt at the Lurch company in Hildesheim. Product management immediately took on the matter and worked with me to develop a market-ready product. The decorating blade was combined with a vegetable peeler for stick vegetables. The advantage is obvious: peel and decorate with just one kitchen helper. Sales name: "Vegetable peeler 2 in 1 decorating blade". The introduction / sale took place in January 2012. (At the moment the price is between 9 and 15 €) The handling is quite simple and everyone succeeds right away. Everyone will surely ask how and with what you did it. Conclusion: So I "invented" a completely new kitchen gadget / a vegetable blossom scraper / peeler 2 in 1 decorating blade, although one might assume that such a thing is no longer possible with the multitude of kitchen gadgets that are on the market today . The vegetable blossom scraper / "Vegetable peeler 2 in 1 decorating blade" is a new "smart" kitchen helper that should not be missing in any kitchen or in any cooking enthusiast. "AHA effects" can be achieved relatively quickly when cooking or with many dishes.