Broccoli pan

Ingredients for 4 servings:

• 800 g chicken, shredded
• 2 tbsp Soy sauce, Indonesian
• 1 tsp, leveled five-spice powder, Chinese
• 1 tsp, levelled curry powder, Indian
• 1 lemon(s) (organic)
• 2 tbsp tomato paste
• 1 tbsp honey
• 2 slices of fresh ginger
• 1 kohlrabi
• 500 g broccoli, fresh
• 1 bunch of soup vegetables (1/4 leek, 4 medium-sized carrots, 1/8 celeriac)
• 2 chili peppers
• 1 can coconut milk or sweet cream
• 2 cloves garlic
• 1 egg(s) (size M or L)
• 1 pinch of salt
• 1 tbsp sesame oil or peanut oil
• 1 jar soy sprouts
• 1 point glass noodles
• Water, lukewarm for soaking
• salt water
• Water, cold (ice water)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

a play of strong colors

Marinate the chicken strips in a bowl with 2 tablespoons of Indonesian soy sauce, 2 lemon slices, 1 tablespoon of honey, 1 finely chopped red chili, 1 teaspoon of curry powder, 1 teaspoon of five-spice powder, 1 teaspoon of tomato paste, 2 slices of ginger, and 2 halved garlic cloves for about an hour. Stir in a beaten egg before frying. Bring salted water to a boil. Blanch the broccoli head whole, refresh in ice water, and set aside. Clean the vegetables, reserving the peels and trimmings; you’ll need them later. Add the garlic cloves and ginger pieces from the marinade to the now-green cooking water. Add the broccoli stalks, the peel of one kohlrabi, 1 onion, the peels of 4 carrots, 1/4 leek, 1/8 celery, 1 chili, and a pinch of salt. Simmer for about half an hour, strain the broth through a fine sieve, and set aside. Lightly press the cooked vegetables and trimmings into a sieve with a fork (do not strain!). Scrape off any pulp that clings to the outside of the sieve and add it to the broth. Sear the marinated chicken strips in a little sesame or peanut oil and set aside. In the fat, cook the diagonally sliced ​​raw carrots, the diced raw kohlrabi, and the drained bean sprouts one after the other, deglaze with the broth regularly, add the glass noodles soaked in lukewarm water, and then the chicken. Deglaze the mixture with a can of coconut milk and let it simmer over low heat. A cup of sweet cream will do instead of the coconut milk in a pint. Add another tablespoon of tomato paste for a rich orange color. Finally, add the crisp, blanched broccoli florets to the pan, let it simmer for a while, and serve. This goes well with hearty whole-grain rice.