Fried chicken strips with coconut sauce

Name: Fried chicken strips with coconut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Aubergine (approx. 300 g); 1 can(s) (580 ml) Bamboo shoots; 1 Onion; 500 g Chicken filet; 1-2 red chillies; 1 TEASPOON Flour; 3 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 150 ml Coconut milk; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp ground cilantro; 7-10 Tbsp Coriander green and red chilli

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Aubergine (approx. 300 g)
1 can(s) (580 ml) Bamboo shoots
1 Onion
500 g Chicken filet
1-2 red chillies
1 TEASPOON Flour
3 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
250 g Whipped cream
150 ml Coconut milk
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
7-10 Tbsp ground cilantro
7-10 Tbsp Coriander green and red chilli

Directions

1
Clean, wash and cut the aubergine into strips. Sprinkle with salt and leave to soak for about 15 minutes. Drain bamboo shoots in a sieve and cut into thin slices.
2
Halve the slices as desired. Peel and finely chop the onion. Wash the meat, dab dry and cut into fine strips. Clean and wash the chilli pepper and cut into rings. Dab aubergines dry with kitchen paper and dust with flour.
3
Heat the oil in a pan, add the meat and sauté vigorously while turning. Then remove from the pan and set aside. Add the onion, eggplant, bamboo shoots and chilli pepper to the frying fat and fry well while turning.
4
Add meat again, deglaze with stock, cream and coconut milk, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper, sugar and coriander. Serve on plates garnished with coriander and chilli pepper as desired.