Cut the inner chicken fillets into bite-sized pieces. Cut the onion, garlic, carrots and the celery into small cubes or thin slices. Finely chop the chives.

Season the meat with fine sea salt and black pepper from the mill; heat the oil in a wok or in a high pan. Fry the poultry brown on both sides. Then take it out and keep it warm.

Put the cut vegetables in the remaining oil and fry them until they are still firm to the bite. Mix the vegetable stock with the tomato paste, peanut cream, soy sauce, spices and cornstarch; Pour over the vegetables and bring to the boil.

Add the fried inner chicken fillets, fold in and heat together. Finally, season to taste, if necessary, spice up as desired.

Divide the finished Asian dish on four plates, sprinkle with a little chives and serve with the basmati or other fragrant rice cooked at the same time.

I recommend green tea as a drink with this Far Eastern delicacy.

Good luck and bon appetite.