John Myers
Asian Chicken Stew
The perfect asian chicken stew recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- 250 g Mushrooms
- Oil
- 800 ml Chicken broth
- 1 Fresh lime
- 200 g Cooking bag lentils
- 2 Big tomatoes
- Salt pepper
- 3 tbsp Soy sauce
- Sambal Oelek
- 1 Big yellow pepper
- 1 Spring onion
- Cut the chicken breast fillet into cubes. Cut the mushrooms into slices and also dice the peppers. Heat the oil in the wave and fry the meat, after a few minutes add the mushrooms and peppers. Fry briefly. Add the broth and halve a lime, quarter half and add to the wog. The other half is cut into slices and used to garnish later. let it cook on medium heat. Dice and add the tomatoes, then add the lentils. (I prefer the lentils from the cooking bag, they don’t have to be soaked beforehand and only need 5 minutes) Season with salt and pepper, soy sauce and sambal oelek and you’re done. Cut the laughing onion into rings and decorate with the slice of lime on top of the meal.
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