Sour chicken breast fillet

Ingredients for 4 servings:

• 4 chicken breast fillets
• 500 ml balsamic vinegar, white
• 500 ml water
• 2 stalks of lemongrass
• 1 chili pepper(s)
• 1 vanilla pod(s)
• 2 pieces star anise
• 1 pinch(s) of sugar
• 1 tsp spice mix (Garam Masala)
• some clarified butter, for frying
• 1 shallot(s)
• 400 ml chicken stock
• 100 ml marinating broth
• ½ can coconut milk
• 1 dashes soy sauce
• some salt
• some pepper
• some spice mix (garam masala)
• Sauce thickener, light
• 200 g basmati
• 50 g peanuts, roasted, unsalted

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Clean the lemongrass and roughly chop it into pieces, halve and deseed the chili pepper, scrape the seeds from the vanilla pod and dice the ginger. Bring everything to a boil with the balsamic vinegar, water, sugar, star anise and garam masala and let it cool. Marinate the chicken breast fillets in this stock in the refrigerator for 3-4 days. Turn daily. Then remove the chicken breast fillets, pat dry and fry in hot clarified butter until tender. Keep warm. Strain the stock and set aside 100 ml for the sauce. Sauté the diced shallots in the frying fat until translucent. Deglaze with the chicken stock, coconut milk and stock and simmer slightly. Season to taste with salt, pepper, soy sauce and garam masala. Thicken with a sauce thickener until desired consistency. In the meantime, cook the rice, mix with the peanuts and serve everything together.