John Myers
Poultry: Chicken Strips with Fruity-hot Sauce
The perfect poultry: chicken strips with fruity-hot sauce recipe with a picture and simple step-by-step instructions.
- 300 g Fresh chicken breast
- 1 piece Onion
- 1 tablespoon Clarified butter
- 20 g Butter
- 5 tablespoon Cream
- 1 piece Persimmon fresh
- 1 piece Onion
- 1 tablespoon Clarified butter
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 0,5 teaspoon Red chilli flakes
- For the sauce, first peel and dice the persimmons and onions and sauté them in clarified butter until soft. Puree with the magic wand and season with salt and pepper.
- Peel and dice the second onion and fry it in clarified butter with the chicken cut into strips.
- Add the soy sauce, butter and the fruit puree, stir well and simmer for about 10 minutes. Possibly add a little water.
- Finally add the cream and chilli flakes. Don’t let it boil anymore. Season to taste with salt and pepper.
- Arrange on warmed plates with buttered rice mixed with fresh herbs – here parsley.
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