in Recipes

Chicken stew with vegetables

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 15 g fresh ginger
  • 2 red bell peppers
  • 300 g Chinese cabbage
  • 500 g chicken breast fillet(s)
  • 20 g clarified butter
  • Salt
  • 1 tsp sambal oelek
  • 1 liter chicken broth
  • 2 tsp cornstarch
  • 4 tbsp soy sauce
  • 30 g glass noodles
  • Water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Asian-inspired

Slice the leek into rings, dice the bell pepper, Chinese cabbage, and ginger. Cut the chicken into small pieces. Brown the meat in hot clarified butter, add the bell pepper and ginger, and fry for 5 minutes. Season with sambal oelek and salt. Pour in the hot chicken stock and bring to a boil. Mix the cornstarch with 6 tablespoons of water and soy sauce to thicken the soup. Add the leek and simmer for another 8 minutes. Add the Chinese cabbage and coarsely chopped glass noodles and bring to a boil.

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Written by John Myers

Professional Chef with 29 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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