Roast chicken and leek

Name: Roast chicken and leek
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 (approx. 300 g; leek) big stick of leek; 2 red chillies; 600 g Chicken filet; 7-10 Tbsp salt, pepper; 2-3 TABLESPOONS Cornstarch; 3 TABLESPOONS Oil; 2 TABLESPOONS Mayonnaise; 3 TABLESPOONS Soy sauce; 2 TABLESPOONS Fish sauce

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 (approx. 300 g; leek) big stick of leek
2 red chillies
600 g Chicken filet
7-10 Tbsp salt, pepper
2-3 TABLESPOONS Cornstarch
3 TABLESPOONS Oil
2 TABLESPOONS Mayonnaise
3 TABLESPOONS Soy sauce
2 TABLESPOONS Fish sauce

Directions

1
Peel and finely dice the onions. Clean the leek, cut lengthwise, wash and cut into thin rings. Clean and wash the chillies and cut them with the seeds into very thin rings. Wash chicken filet, dab dry and cut into pieces.
2
Season with salt and pepper. Mix with the starch. Heat the oil in a wok or large frying pan. Fry the meat in it at medium heat all around for about 5 minutes. Stir in the onions and chilli, fry for another 3-4 minutes.
3
Stir in the leek and fry for 1 minute. Stir in mayonnaise, soy and fish sauce. Serve with jasmine rice.