Asian pepper chicken with cauliflower and mushroom puree

Name: Asian pepper chicken with cauliflower and mushroom puree
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Cauliflower; 200 g green asparagus; 150 g Shiitake mushrooms; 1–2 red chillies; 7-10 Tbsp Chives; 120 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 2 TEASPOONS Oil; 100 g Cucumber; 50 red pepper; 1 TEASPOON White wine vinegar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Cauliflower
200 g green asparagus
150 g Shiitake mushrooms
1–2 red chillies
7-10 Tbsp Chives
120 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
2 TEASPOONS Oil
100 g Cucumber
50 red pepper
1 TEASPOON White wine vinegar

Directions

1
Clean and wash the cauliflower and divide it into florets. Rinse the asparagus, peel the lower third of the stems. If necessary, cut off woody ends. Cut asparagus diagonally into 1 cm wide slices up to the tips.
2
Clean shiitake, cut off stems. Cut mushrooms into strips. Clean chili, cut into rings, rinse seeds out, drain rings. Rinse chives, dab dry and cut diagonally into small rolls.
3
Rinse chicken filet, dab dry, season with salt and pepper. Heat 1 teaspoon of oil in a coated frying pan, fry the meat for approx. 8 minutes, turning it over. Put cauliflower in boiling salted water, simmer for 3 minutes, drain in a sieve.
4
Rinse cucumber and paprika. Cut cucumber into thin slices, paprika into fine strips. Mix vinegar, 1 teaspoon of oil, salt and pepper, drizzle on cucumber and paprika. Remove meat from the pan.
5
Add the asparagus, shiitake and chili to the broth and fry for 3 minutes. Season to taste with salt. Arrange the cauliflower on a plate and sprinkle with chives. Add the asparagus vegetables. Cut the meat open and arrange on the plate with cucumber and paprika salad.