Recipe: Indonesian chickenhotpot

4 servings

You need:

500g chickenbreastfilet
30g fresh ginger
150g carrots
300ml unsweetened coconutmilk
250ml vegetable stock
1-2 cloves of garlic
1 bar of lemongrass
3 tablespoonful of oil
1 tablespoonful of curcuma
chinese cabbage
deep frozen peas
1 tablespoonful of lemonjuice
1/2 bunch of coriander
salz
pepper

1.
Dice the chicken. Peel and dice the ginger and the garlic. Cut the lemongrass in three peaces.

2.
You've got to stir-fry the chicken, then salt and pepper it. Append ginger, garlic and the lemongrass. Curcuma over it and extinguish with vegetable stock.
It has to cook covered up about 10 minutes.

3.
Peel the carrots, half and chip it. Brush and slit the chinese cabbage. The carrots, the chinese cabbage and the peas into aboil water about 2 minutes, then quench and drain it.

4.
Vegetables and coconutmilk append to the chicken, again cooking for about 2-3 minutes. Season to taste with salt, pepper and lemongrass. Hash the coriander and sprinkle it over the hotpot at the serve. Most suitable with this dish is rice.

Posted by Philipp