Spicy chicken with spring vegetables

Name: Spicy chicken with spring vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Cuisses de poulet (environ 700 g); 4 (approx. 600 g) Chicken filets; 10 TABLESPOONS + some soy sauce; 5-6 Tbsp + 1-2 teaspoons cornflour; 3 TSP Broth; 8-9 Tbsp Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Curry; 7-10 Tbsp Cinnamon; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Sherry; 1 cauliflower; 1 red pepper; 2 medium-sized poles; 7-10 Tbsp Leeks; 200 g Shiitake mushrooms or brown mushrooms; 200 g Long grain rice; 2-3 stem(s) Parsley or coriander; 2 Eggs (Gr. M)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Cuisses de poulet (environ 700 g)
4 (approx. 600 g) Chicken filets
10 TABLESPOONS + some soy sauce
5-6 Tbsp + 1-2 teaspoons cornflour
3 TSP Broth
8-9 Tbsp Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Curry
7-10 Tbsp Cinnamon
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Sherry
1 cauliflower
1 red pepper
2 medium-sized poles
7-10 Tbsp Leeks
200 g Shiitake mushrooms or brown mushrooms
200 g Long grain rice
2-3 stem(s) Parsley or coriander
2 Eggs (Gr. M)

Directions

1
Cut through the clubs in the joint. Wash all meat and pat dry. Spread with 5 tablespoons of soy sauce and turn in 5-6 tablespoons of starch.
2
Dissolve the stock in approx. 800 ml hot water. Heat 2 tablespoons of oil in a large casserole dish. Brown the chicken fillets in it. Take out and put aside. Fry the legs in 1 tbsp. oil until golden brown. Season with paprika, curry and cinnamon.
3
Stir in 650 ml stock, 5 tablespoons soy sauce and 5-7 tablespoons sherry, bring to the boil. Cover and stew for about 45 minutes. In the last 15 minutes add chicken fillets, braise.
4
Clean and wash vegetables and mushrooms. Cut the cauliflower into small florets. Cut peppers into strips and leek into rings. Halve mushrooms if necessary.
5
Put rice in just under 1⁄2 l boiling salted water. Cover and cook over low heat for about 20 minutes. Let the rice cool down for about 5 minutes. Wash parsley and put something aside for garnishing. Chop the rest finely and mix it with eggs into the rice.
6
Heat 3-4 tablespoons of oil in portions in a coated pan and fry about 16 golden brown rice buffers in it. For this, press 1 heaped tablespoon of rice flat in the pan. Remove and keep warm.
7
Heat 1 tablespoon of oil in a wok or large frying pan. Fry the peppers, leek and mushrooms for 2-3 minutes. Season with salt and pepper and remove. Then fry cauliflower in 1 tbsp. oil for about 5 minutes. Add 150 ml broth and simmer for 6-8 minutes.
8
Add the rest of the vegetables and season to taste with soy sauce.
9
Remove chicken pieces from the sauce and keep warm. Sieve the stock, bring to the boil. Stir 1-2 tsp. starch with 3 tbsp. water until smooth. Thicken the sauce with it. Season with 2-3 tablespoons sherry, salt and pepper. Arrange meat with sauce and rice buffer.
10
Garnish with the rest of the parsley. Serve with wok vegetables.