John Myers
Contents
show
Ingredients
Chicken wok with mixed vegetables:
- 300 g Chicken breast fillet
- 2 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 20 g 1 piece of ginger
- 5 g 1 clove of garlic
- 10 g 1 Red chilli pepper
- 2 tbsp Tomato paste
- 175 g Brown mushrooms
- 150 g 1 Red pepper, cleaned
- 125 g 1 green pepper / cleaned
- 100 g 1 Onion
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tbsp Tomato ketchup
- 3 tbsp Cooking cream
- 3 tbsp Creme fraiche Cheese
- 1 tsp Sugar
- 0,5 Cup Fresh coriander finely chopped
Mashed sweet potatoes: (For 2 people!)
- 400 g 1 sweet potato
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- Parsley for garnish
Instructions
Chicken wok with mixed vegetables:
- Clean and wash the chicken breast fillet, pat dry with kitchen paper and cut into cubes (2 * 2 cm). Clean / brush the mushrooms, cut off the stems and quarter. Clean and wash the peppers and cut into small diamonds. Peel, quarter and slice the onion and assemble. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a wok, add the cubes of chicken breast fillet, fry vigorously / stir-fry and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the garlic clove cubes with the ginger cubes, chilli pepper cubes and the tomato paste (2 tbsp) and sauté / stir fry. Now add the remaining vegetables (red and green pepper diamonds, mushroom quarters and onion wedges) and fry / stir-fry. Deglaze / pour in the chicken stock (200 ml). Stir in the cooking cream (3 tbsp), crème fraîche (3 tbsp) and tomato ketchup (1 tbsp) and let everything simmer / cook for 4 - 5 minutes. Finally add / fold in the cut coriander (½ cup).
Mashed Sweet Potatoes:
- Peel and dice the sweet potatoes, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) cook for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add the cooking cream (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and work through / mash well with the potato masher
Serve:
- Serve the chicken wok with mixed vegetables and mashed sweet potatoes, garnished with parsley. Alternatively, serve with triplets (small waxy potatoes!).
