Asian stew
easy
50 mins
50 mins
Ingredients
- 800 g Chicken breast
- 7-10 Tbsp (with skin, on bone)
- 7-10 Tbsp Salt
- 200 g Basmati fragrant rice
- 1-2 Garlic cloves
- 1 walnut-sized piece of ginger tuber
- 1 small chili pepper
- 1 Lime
- 750 g Carrots
- 3 Spring onions
- 2 TABLESPOONS Peanut oil
- 50 g Peanuts (unsalted)
- 100 ml sweet-sour Asian sauce
Directions
- 1
Wash the chicken breast. Cook in 3/4 litres of boiling salted water for about 25 minutes. Then remove from the broth. Remove the meat from the bone and cut into small pieces. Keep stock.
- 2
Put rice in boiling salted water and let it swell for about 15 minutes. Peel garlic and press it through the garlic press. Peel ginger and chop very finely. Carve the chilli lengthwise, remove seeds and chop.
- 3
Wash the lime and cut into fine slices. Peel and wash the carrots and cut them into strips. Clean, wash and chop spring onions. Heat oil. Fry garlic, ginger and peanuts in it.
- 4
Add the carrots, spring onions and lime wedges, sauté for another 5 minutes. Season with salt and chili. Deglaze with the stock and cook for 15 minutes. Heat the chicken meat in it. Refine with sweet-sour sauce.
- 5
Season if necessary. Serve with the rice.
Nutrition Facts
570 kcal
58 g
20 g
41 g
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