Chicken with sweet-sour pumpkin

Name: Chicken with sweet-sour pumpkin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 medium onion; 1 piece(s) (approx. 10 g) fresh ginger; 3-4 Tbsp Oil; 1 jar (330 g; separation weight 200 g) pickled sweet-and-sour pumpkin; 400 ml clear chicken stock (instant); 1 collar (approx. 200 g) Spring onions; 75 g Radish sprouts; 1 TABLESPOON sauce thickener; 7-10 Tbsp crushed red peppercorns

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 medium onion
1 piece(s) (approx. 10 g) fresh ginger
3-4 Tbsp Oil
1 jar (330 g; separation weight 200 g) pickled sweet-and-sour pumpkin
400 ml clear chicken stock (instant)
1 collar (approx. 200 g) Spring onions
75 g Radish sprouts
1 TABLESPOON sauce thickener
7-10 Tbsp crushed red peppercorns

Directions

1
Divide the chicken into pieces, wash, dab dry and season with salt, pepper and paprika. Peel onion and ginger and chop finely. Heat oil in a frying pan and fry the meat in it over medium heat for 4-5 minutes on each side.
2
Add onion and ginger shortly before the end of the cooking time and fry. Drain the pumpkin on a sieve, catching the juice. Deglaze meat with chicken soup and pumpkin juice, bring to the boil and braise at low heat for about 35 minutes.
3
In the meantime, clean, wash and chop the spring onions. Add them to the meat about 15 minutes before the end of the cooking time and braise them. Wash the sprouts and add them together with the pumpkin 5 minutes before the end of the cooking time.
4
Add the sauce thickener while stirring, bring to the boil and season again with salt, pepper and paprika. Serve sprinkled with red pepper to taste. Rice tastes good with it.