- 3 tbsp Unsalted butter
- 120 g White wine, medium dry, alternatively pasta boiling water
- 4 g Chicken broth, Kraft bouillon
- 10 g Ginger, finely grated
- 1 smaller Chilli, green, fresh or frozen
- 0,5 Hot peppers, red, long, medium hot
- 1 tbsp Lemon juice, (do not use when using white wine)
- 1 tsp Sugar, fine, white
- 50 g Coconut milk, creamy (24% fat)
- 2 tbsp Celery leaves, fresh or frozen
- 1 tsp (heaped) Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- Sichuan pepper, red
- Wash, peel and halve the chayote lengthways. Separate the soft core and cook with it. Process the halves into pieces about 2x3cm in size. Fry a little in butter, deglaze with white wine and dissolve the chicken stock in it. Finely grate the washed and peeled ginger and add to the broth. Wash the small chilli pepper and add whole.
- Wash the peppers, remove the stem, cut open lengthways, unfold, core, cut across into thin strips and cut them across into small cubes. Add lemon juice (optional) and sugar. Let the chayote simmer for about 10-20 minutes (firm to soft). Stir in the coconut milk 5 minutes before the boil ends. Optionally, if you want some binding in the sauce, dissolve the tapioca flour in the rice wine and stir in. Place in a serving bowl, garnish, serve warm and enjoy.