John Myers
Uu heihei me nga huawhenua pepa kanekane-pere
Ko te uma heihei tino pai me te kanekane-pere pepa huawhenua tunu me te pikitia me nga tohutohu ngawari.
- 500 g awhi u heihei
- 1 paihere korianara
- 3 Pc. Karika karika tihorea
- 6 tīpune ranu soy
- 1 Pc. Pepa whero
- 1 Pc. Pepa matomato
- 4 Pc. Te aniana puna
- 1 Pc. Ginger approx. 10 cm
- 100 g nga wana o te bamboo kua whakamakukuhia
- 4 tīpune hinu hāmana
- – Wash the chicken breast and pat dry – Wash the coriander, rock it and pluck the leaves – Peel the garlic and press through – Place the meat on a plate, rub the garlic and cover with the coriander leaves – then drizzle with the soy sauce and cover for 30 minutes and marinate well chilled
- Halve the peppers lengthways, remove the seeds, wash and cut into fine strips – Clean, wash and slice the spring onions – Peel the ginger and cut into thin slices – Drain and drain the bamboo shoots
- – Heat 2 tablespoons of sesame oil in the pan – add the fillets and marinade and cook covered for 15 minutes over a low heat – turn once – take the meat out of the pan and cut into thick slices – pour the stock over the meat
- – Heat 2 tablespoons of sesame oil in the same pan – fry the vegetables in it over medium heat for 5 minutes – mix in slices of meat. Season to taste with soy sauce
- Tohu iti: Ko nga huawhenua he mea rereke. Hei tauira, kua whakakapia e ahau nga aniana puna ki te karoti (paia pai) ranei nga wana bamboo me etahi atu pepa. Me whakamatau noa koe.
