And a nice fresh salad that is lukewarm because of the chicken and satay sauce.
Dish for 3 people.
Ingredients:
Chicken:
1 chicken fillet
2 cloves of garlic
1 red pepper
1 tbs rice vinegar
1 tbsp fish sauce
Juice of ½ lime
A few sprigs of coriander
White pepper
Salad:
1 cucumber
1 pepper
1 large winter carrot
1 red onion
Romaine lettuce
1 tbs rice vinegar
1 tbs sesame oil
Pepper and salt
Satay sauce:
4 tbs peanut butter
2 soy sauce
1 tsp chili sauce
Dash of water
For garnish:
Extra coriander leaves
Peanuts
Preparation:
Advance:
Cook the chicken fillet in a little stock until done and let it cool.
Preparation:
Wash the lettuce and cut or pick it into pieces. Cut the carrot, cucumber and pepper into thin strips. Cut the onion into half rings. Mix all this in a bowl and set aside.
Mix 1 tbsp rice vinegar with the sesame oil and possibly. some salt and pepper together and set this aside.
Chop the chicken into pieces. Crush the garlic and chop the red pepper.
Mix 1 tsp rice vinegar, fish sauce and lime juice together with the finely chopped coriander and a little bit of white pepper.
Heat a pan on the stove. Add a dash of sunflower oil and quickly fry the garlic and red pepper. Add the chicken and heat through. Then add the sauce and let it simmer over low heat for 5 minutes.
In the meantime, mix the peanut butter, soy sauce and chili sauce in a pan and heat it on the stove. Start with little water and add as much as you need so as not to make the satay sauce too thick.
Now mix the (separate) dressing through the lettuce. Spoon the chicken and satay sauce on top. Garnish with some extra coriander leaves and peanuts.
Serve immediately before the salad gets cold. It tastes best warm at the neck.
Enjoy your meal.
