2020-08-13 / test@t

Pickled chicken, eggplant, lettuce and carrots

Ingredients

700 g fried chicken breast
1 medium eggplant
2 medium carrots
1-2 shallots
60–70 g lettuce
half red chili
1 bunch of green onions
1 sprig of cilantro
50 ml chicken broth
15 g of apricot jam
70 g homemade mayonnaise
20 ml cream, 20% fat
20 ml cream, 33% fat
40 g butter
olive oil
80 ml dry white wine
1 tsp lemon juice
1 tsp tomato paste
0.5 tbsp. l. curry powder
1 bay leaf
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Melt 10 g of butter in a saucepan. Season with salt and pepper. Sauté the thinly sliced onion, 3 minutes. Add bay leaf, curry powder, and tomato paste. Stir. Cook for 3 more minutes.

Step 2

Pour in wine and evaporate, 3-4 min. Add broth and jam. Reduce heat and simmer mixture to a moderately thick syrup consistency. Refrigerate. Remove the bay leaf.

Step 3

Add finely chopped chili (with or without seeds), mayonnaise, whole cream, lemon juice, cilantro to the syrup. Stir.

Step 4

Cut the chicken into thin slices. Season with salt and pepper. Mix with syrup, leave for 2 hours.

Step 5

Cut the carrots and eggplants into medium sized cubes of equal size. Stir-fry the carrots with the remaining butter, adding a little olive oil to it, 2-3 minutes. Add eggplant and fry until golden brown, 2-3 minutes.

Step 6

Place lettuce, carrots, eggplant, and finely chopped green onions in a large bowl. Add chicken and marinade. Season with salt and pepper.

Preparation time

Cooking time

Servings

Catalog