John Myers
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Ingredients
Chicken breast fillet balls: (approx. 55 pieces!)
- 500 g Fresh chicken breast fillets
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 200 g Tempura flour (here: from the Asia Shop)
- 2 cups Peanut oil
Sweet and sour stir-fried vegetables:
- 2 Large onions approx. 250 g
- 1 Red bell pepper approx. 200 g
- 2 Carrots about 200 g
- 0,5 Leek approx. 200 g (only the light part)
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 250 ml Chicken broth (1 teaspoon instant)
- 1 tbsp Brown sugar
- 1 tbsp Light rice vinegar
- 1 tbsp Food starch
Basmati rice:
- 250 g Basmati rice
- 450 ml Water
- 0,5 tsp Salt
Instructions
Chicken Breast Fillet Balls:
- Wash the chicken breast fillets, pat dry with kitchen paper, clean / remove tendons if necessary, cut into cubes (approx. 5 to 2 cm) and marinate with sweet soy sauce (1 tbsp) and dark soy sauce (1 tbsp) for about 20 minutes. Mix the tempura dough with water. Pull the meat through it and fry in a wok with hot peanut oil (2 cups) in portions until golden-brown. Scoop the oil out of the wok except for about 1 - 2 tbsp.
Sweet and sour stir-fried vegetables:
- Peel and quarter the onions and assemble them apart. Clean and wash the peppers and cut into diamonds. Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorative blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean and wash the leek and cut into rings. Fry the vegetables (onion wedges, bell peppers, carrot blossoms and leek rings) in a wok / stir fry, season with sweet soy sauce (1 tbsp) and dark soy sauce (1 tbsp) and deglaze / pour on the chicken stock (250 ml). Let everything simmer for about 6 - 8 minutes. Season with brown sugar (1 tbsp) and light rice vinegar (1 tbsp) and then thicken with cornstarch (1 tbsp) dissolved in cold water.
Basmati rice:
- Stir basmati rice into 450 ml boiling salted water (½ teaspoon salt), close the pot and cook at the lowest temperature for about 20 minutes. Finally, tear through the rice with a fork and let it evaporate a little. See my recipe Cooking Rice: Cooking Rice
Serve:
- Serve the chicken breast fillet balls with sweet and sour stir-fried vegetables and basmati rice. Chopsticks may also be sufficient.
Nutrition
Serving: 100gCalories: 37kcalCarbohydrates: 9.1g
