John Myers
Contents
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Ingredients
Batter:
- 150 g Flour
- 250 ml Light beer (here: Budweiser)
- 2 Eggs
- 1 pinch Salt
Chicken breast fillets in beer batter:
- Batter
- 500 g Chicken breast fillets
- 250 ml Peanut oil
Vegetables:
- 400 g Carrots
- 250 g Chinese cabbage
- 1 Glass Bamboo shoots 370 ml
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 0,5 Red chilli pepper
- 2 tbsp Peanut oil
- 1 tbsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 250 ml Chicken broth (1 teaspoon instant)
- 100 ml Coconut milk
- 1 tbsp Tapioca starch
- 0,5 Cup Picked coriander
Mie noodles
- Mie noodles 250 g
- Salt
To serve:
- 2 Branches Coriander for garnish
Instructions
Batter:
- Separate the two eggs. Put the flour (150 g) in a bowl and mix / whisk well with the beer (250 ml). Add the two yellow eggs and a big pinch of salt and continue to mix / whisk well. Beat the white egg with the mixer and fold in carefully. The beer batter should now have an airy quality.
Chicken breast fillets in beer batter:
- Wash the chicken breast fillets and pat dry well with kitchen paper. Heat the peanut oil (250 ml) in the wok, pull the chicken breast fillets through the beer batter and fry them one after the other in the wok until golden-brown. Approx. 3 - 4 minutes on each side. Keep warm in the oven at 50 ° C until serving.
Vegetables:
- 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. 3 - 4 mm thick) with the knife. Drain the bamboo shoots well. (Tip: Unfortunately I only had one glass with bamboo slices, but I was able to cut the slices into strips). Clean the Chinese cabbage, disassemble the leaves and cut into large diamonds. Peel the onion, cut in half and cut into thin strips, peel and dice the garlic cloves. Clean, wash and finely dice the chilli pepper. Heat the peanut oil (2 tbsp) in the wok and stir-fry the vegetables (carrot blossoms, Chinese cabbage, bamboo shoots, onion strips, garlic clove cubes and chili pepper cubes) with the chicken broth (250 ml / 1 teaspoon in-stant) and coconut milk (100 ml) deglaze / pour on. Season with mild curry powder (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer / boil vigorously for about 5 - 6 minutes. Finally, stir the tapioca starch in a little cold water and stir it into the wok. Fold in the plucked coriander and as soon as everything thickens, remove the wok from the plate.
Mie noodles
- Let Mie noodles simmer in hot salted water (1 teaspoon salt) until cooked / soft and then drain.
Serve:
- Cut the chicken breast fillets into strips and serve on top of the pasta and vegetables and garnish with a sprig of coriander.
Nutrition
Serving: 100gCalories: 271kcalCarbohydrates: 10.2gProtein: 9.2gFat: 21.7g
