Gà cay với hoa cà rốt và hoa khoai tây

• Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 mm thick) with the knife. Clean the leek, wash it well and cut it into rings. Peel the onion and chop finely. Cut the chicken breast fillets into slices and marinate with sweet soy sauce (1 tbsp) and sherry (1 tbsp) for about 15 minutes. Sear the marinated meat in a pan with hot peanut oil (1 tbsp) / stir-fry, pepper (1 big pinch) and salt (1 big pinch) and remove from the pan again. Pour peanut oil (1 tbsp) into the pan and fry the vegetables (carrot blossoms, leek rings and onion cubes) in it / stir-fry, deglaze / pour in the broth (500 ml) and cook without the lid for about 8-10 minutes. Pour / season with coarse mustard (1 tbsp) and cooking cream (200 g). Add the meat again and heat it up briefly. Season with salt (1 pinch), sugar (1 pinch) and pepper (1 pinch).

Khoai tây gratin:

• Peel the potatoes with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorative blade and cut into decorative potato blossom slices (approx. 3 mm thick) with the knife. Brush an ovenproof dish with melted butter (1 tbsp) and spread a clove of garlic into it, pressed through the garlic press. Layer the potato slices in the pan and sprinkle / pour a mixture (cooking cream + milk + clear meat broth + salt + pepper + nutmeg) over them and top with flakes of butter. Bake in a preheated oven at 150 ° C for about 50 minutes.

Giao banh:

• Serve the chicken with carrot blossoms and potato blossom gratin, garnished with basil.