John Myers
Contents
show
Ingredients
- 750 g Carrots
- 200 g Chicken breast fillet frozen
- 1 piece Celery approx. 200 g
- 2 Onions approx. 250 g
- 2 Spring onions approx. 50 g
- 1 piece Leek approx. 50 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Small dried red chilli pepper
- 2 tbsp Sunflower oil
- 1,4 liter Chicken broth (7 tsp instant)
- 1 tsp Salt
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi wort
Instructions
- 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.
