John Myers
Stew tal-Fjur tal-Zunannarija Pikkanti
Ir-riċetta perfetta tal-istuffat tal-fjur tal-karrotta pikkanti bi stampa u struzzjonijiet sempliċi pass pass.
- 750 g Karrotti
- 200 g Flett tas-sider tat-tiġieġ iffriżat
- biċċa Karfus approx. 1 g
- 2 Basal madwar. 250 g
- 2 Spring onions approx. 50 g
- biċċa Kurrat approx. 1 g
- 2 Sinniet tat-tewm
- Biċċa Ġinġer daqs il-ġewż
- 1 Small dried red chilli pepper
- 2 tbsp Żejt tal-ġirasol
- 1,4 litri brodu tat-tiġieġ (7 tsp instant)
- 1 kuċċarina Melħ
- 1 tbsp Zalza tas-sojja ħelwa
- 1 tbsp Maggi wort
- 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. 4 – 5 mm thick) with the knife. Thaw the chicken breast fillets and cut into small cubes. Clean the celery, first cut into slices, then into strips and then diagonally into small diamonds. Peel the onions, first halve, then quarter and assemble from each other. Clean and wash the spring onions and cut diagonally into rings. Clean and wash the por-ree and cut into rings. Peel and finely dice the garlic cloves and ginger. Core the dried chilli pepper and finely cut / chop into flakes. Heat sunflower oil (2 tbsp) in a high saucepan and add one after the other the garlic cloves, onion pieces, celery lozenges, chicken breast fillet cubes, carrot blossoms, spring onion rings and leek rings and stir-fry everything vigorously. Deglaze / pour in the chicken broth (1.4 liters / 7 teaspoons instant), season with salt (1 teaspoon) and simmer / cook for about 30 minutes with the lid on. Finally, season with sweet soy sauce (1 tbsp) and Maggi seasoning (1 tbsp) and serve hot.
