John Myers
Ingredients for 2 servings:
- 400 g chicken breast
- 2 large carrots
- 1 bunch of spring onions
- Coconut oil
- Coriander leaves
- 1 m.-large onion(s), red
- 2 garlic cloves
- 2 limes
- 1 small chili pepper(s), red (not too hot)
- Sauce (Hoisin Sauce)
- 150 g rice
- some turmeric
- Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes
Asian chicken with turmeric rice and fresh coriander
Finely chop the onion, chili pepper, and garlic cloves and place them in a bowl. Halve the limes and squeeze the juice into the bowl. Add about 40 ml of hoisin sauce and mix everything together. Cut the chicken breast into smaller strips and add it to the bowl with the marinade. Mix everything well, cover, and let it sit in the refrigerator for a few hours. Heat the coconut oil in a wok. Add the finely sliced carrots to the wok and wait a minute, then add the finely chopped spring onions. Immediately add the meat without the marinade and fry everything together. Finally, add the marinade and let everything sit in the wok for a few more minutes. If possible, cook the rice in lightly salted water shortly before cooking the wok and add a little turmeric to give the rice a beautiful yellow color. Garnish the dish with fresh coriander leaves, serve with naan or flatbread, and enjoy with a good Pinot Blanc. Light dish with a mild spiciness, mild fresh taste with lovely notes of lime and coriander.
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