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Asian Kale

5 from 5 votes
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 250 g Kale cleaned / plucked
  • 1 tbsp Salt
  • 200 g Chicken breast fillet
  • 0,5 tbsp Dark soy sauce
  • 0,5 tbsp Light soy sauce
  • 0,5 tbsp Sweet soy sauce
  • 0,5 tbsp Sweet chili sauce
  • 125 g 1 Onion
  • 150 g 1 Red pepper
  • 140 g Pineapple slices (can!)
  • 400 ml Chicken broth (2 teaspoons instant broth)
  • 0,5 tbsp Dark soy sauce
  • 0,5 tbsp Light soy sauce
  • 0,5 tbsp Sweet soy sauce
  • 0,5 tbsp Sweet chili sauce
  • 0,5 tsp Glutamate
  • 0,5 tsp Chili oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Instructions
 

  • Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Mix the chicken breast fillet strips with the dark soy sauce (½ tbsp), light soy sauce (½ tbsp), sweet soy sauce (½ tbsp) and sweet chilli sauce (½ tbsp) and leave to marinate for about 15 minutes. Clean / pluck the kale from the leaf stalks, wash and drain well. Boil the cleaned kale in a large saucepan with boiling salted water (1 tablespoon of salt) for about 10 minutes, drain through a kitchen sieve and drain well. Peel and dice the onion. Clean and wash the peppers and cut into fine strips. Cut the pineapple slices into pieces. Heat the wok, add sunflower oil (2 tbsp), let it heat up, fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Add onion cubes and paprika strips, sauté / stir fry and deglaze / pour in the chicken stock (400 ml). Let everything simmer / boil gently for approx. 2 hours with the lid on. The kale should be cooked soft. Finally with dark soy sauce (½ tbsp), light soy sauce (½ tbsp), sweet soy sauce (½ tbsp), sweet chili sauce (½ tbsp), glutamate (½ teaspoon / alternatively 1/2 teaspoon instant chicken stock), chili oil (½ teaspoon) , coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) to taste / season. Serve the Asian kale with basmati rice or jacket potato triplets.

Tip:

  • If you don't want the kale to be so soft but to be firm to the bite, you simply have to halve the cooking time.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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