Poulade skewers in peanut spread with soya-honey sauce

Name: Poulade skewers in peanut spread with soya-honey sauce
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 1 piece(s) Ginger (15-20 g); 1 red chilli pepper; 2 Lemon leaves; 1 stick of lemongrass; 1 Lemon; 1 Lime; 60 g Peanut cream; 4 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pink berries; 1 TEASPOON Sugar; 750 g Chicken filets; 600 g Chicken fowl (or poultry carcasses); 200 g Celery; 200 g Leeks (leek); 200 g Carrots; 1 Onion; 1 collar Coriander; 5-6 Tbsp Oil; 1 TABLESPOON Tomato paste; 1 TEASPOON black peppercorns; 100 ml dry red wine; 5 TABLESPOONS Soy sauce; 7-10 Tbsp according to coriander; 10 g Butter; 7-10 Tbsp Lime wedges; 16 wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

1 piece(s) Ginger (15-20 g)
1 red chilli pepper
2 Lemon leaves
1 stick of lemongrass
1 Lemon
1 Lime
60 g Peanut cream
4 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pink berries
1 TEASPOON Sugar
750 g Chicken filets
600 g Chicken fowl (or poultry carcasses)
200 g Celery
200 g Leeks (leek)
200 g Carrots
1 Onion
1 collar Coriander
5-6 Tbsp Oil
1 TABLESPOON Tomato paste
1 TEASPOON black peppercorns
100 ml dry red wine
5 TABLESPOONS Soy sauce
7-10 Tbsp according to coriander
10 g Butter
7-10 Tbsp Lime wedges
16 wooden skewers

Directions

1
Peel the ginger and cut into strips. Wash the chilli pepper, remove seeds and cut into rings. Wash lemon leaves and grass. Cut lemon grass into pieces. Squeeze lemon and lime and bring the juice to a boil briefly together with 200 ml water, peanut cream, lemon leaves, lemon grass, 2 tablespoons honey, chilli rings, ginger, salt, pepper, pink berries and sugar.
2
Let the marinade cool down. Cut the chicken fillets lengthwise into approx. 1/2 cm thick strips and place them on 16 skewers in a wavy pattern. Pass the lukewarm marinade through a sieve and pour over the skewers.
3
Cover and put in a cool place for about 24 hours. Wash chicken wings, dab dry and cut in half. Clean and wash celery, leek and carrots. Cut half roughly into pieces. Peel and quarter the onion.
4
Wash and drain the coriander. Heat 1-2 tablespoons of oil in a pot, fry the wings, pieces of vegetable and onion in it. Add tomato paste, peppercorns and 1/2 bunch of coriander, pour on red wine and let it boil down.
5
Pour on 1 - 1 1/2 litres of water, bring to the boil and boil for about 2 hours. Pour stock through a sieve and degrease. Melt the remaining honey in a pot, add soy sauce and chicken stock. Let it boil down again (1/4-3/8 l) and season with salt, pepper, coriander and possibly honey.
6
Cut the rest of the vegetables into fine strips and place in boiling salted water for about 1 minute. Drain on a sieve. Finely chop the rest of the coriander, except for a little for garnishing. Heat butter in a pan and fry the vegetables briefly in it.
7
Season with salt, pepper and chopped coriander and keep warm. Heat some oil in a pan and fry the poulade skewers for about 4 minutes, turning them over. Arrange on plates with sauce and vegetables and garnish with lime and coriander.
8
Serve with wild rice.