Poultry fricassee in coconut sauce

Name: Poultry fricassee in coconut sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 (1.2 kg) ready-to-cook chicken; 1 TABLESPOON Oil; 1 red chilli pepper; 30 g fresh ginger tuber; 2 Sticks of lemongrass; 1-2 TEASPOONS Coriander seeds; 1-2 TABLESPOONS Soy sauce; 125 g Basmati rice; 7-10 Tbsp Salt; 250 g pink mushrooms; 1-2 TABLESPOONS Butter or margarine; 1/2 can(s) (200 ml) Coconut milk (creamy); 1 TABLESPOON Cornstarch; 1-2 TABLESPOONS Lime juice; 300 g green asparagus (extra thin, from the Asia Shop); 1/2 bunch Coriander; 1 TEASPOON pink berries

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 (1.2 kg) ready-to-cook chicken
1 TABLESPOON Oil
1 red chilli pepper
30 g fresh ginger tuber
2 Sticks of lemongrass
1-2 TEASPOONS Coriander seeds
1-2 TABLESPOONS Soy sauce
125 g Basmati rice
7-10 Tbsp Salt
250 g pink mushrooms
1-2 TABLESPOONS Butter or margarine
1/2 can(s) (200 ml) Coconut milk (creamy)
1 TABLESPOON Cornstarch
1-2 TABLESPOONS Lime juice
300 g green asparagus (extra thin, from the Asia Shop)
1/2 bunch Coriander
1 TEASPOON pink berries

Directions

1
Clean, wash and cut the soup greens into pieces. Wash the chicken and pat dry. Heat oil in a pot. Fry the chicken on all sides over a high heat. Deglaze with 1 1/2 litres of water. Halve the chilli pepper. Cut ginger into slices. Clean lemon grass and cut into rings.
2
Add soup vegetables, coriander seeds, chilli, lemon grass, ginger and soy sauce. Bring to the boil and cook over medium heat in an open pot for 1 hour. Skim if necessary. Remove the chicken from the pot. Pour broth through a sieve and measure 500 ml. Peel skin from the chicken. Let it cool down a little. Meanwhile put rice in 1/2 litre of lightly boiling salted water. Cook at low heat in open pot for 12-15 minutes. Remove the chicken meat from the bones and cut into pieces. Clean and halve the mushrooms. Heat the fat in a pot and fry the mushrooms until golden brown. Add measured stock and coconut milk. Bring to the boil. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again.
3
Remove the chicken meat from the bones and cut into pieces. Clean and halve the mushrooms. Heat the fat in a pot and fry the mushrooms until golden brown. Add measured stock and coconut milk. Bring to the boil. Stir starch with a little water until smooth. Thicken sauce with it, bring to the boil again. Add chicken meat and simmer for about 5 minutes. Flavour with lime juice. Drain rice, keep warm. Wash the asparagus and cut off the woody ends. Cook asparagus in boiling salted water for 2 minutes, drain. Wash coriander, dab dry and remove leaves. Mix rice with coriander leaves. Arrange fricassee with rice and asparagus on plates. Sprinkle with crushed pink berries
4
Flavour with lime juice. Drain rice, keep warm. Wash the asparagus and cut off the woody ends. Cook asparagus in boiling salted water for 2 minutes, drain. Wash coriander, dab dry and remove leaves. Mix rice with coriander leaves. Arrange fricassee with rice and asparagus on plates. Sprinkle with crushed pink berries